| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Dutch |
Beef, Spices, Chili |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable Oil |
| 3 |
lb |
Lean Beef Chuck, 1" Cubes |
| 1 |
c |
Chopped Onions |
| 3 |
|
Minced Garlic Cloves |
| 3 |
tb |
Chili Powder |
| 2 |
ts |
Ground Cumin |
| 2 |
ts |
Salt |
| 2 |
ts |
Tabasco Pepper Sauce |
| 3 |
c |
Water |
| 4 |
oz |
Chopped Green Chilies Cooked Rice Chopped Onion Shredded Cheese Sour Cream |
INSTRUCTIONS
TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked
to serve his version to former Marine Corps buddies who visited him on the
island.
In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high
heat. In three batches, brown the beef well, removing each batch with a
slotted spoon. Set aside.
Add the onion and garlic to the pot and cook for 5 minutes, or until
tender, stirring frequently. Stir in the chili powder, cumin, salt, and
Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a
boil. Return the beef to the pot. Reduce the heat and simmer uncovered,
1-1/2 hours, or until the beef is tender. Serve the chili over rice with
onion, cheese and sour cream, if desired.
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