*  Exported from  MasterCook  *
 
                         Walter Mcilhenney’s Chili
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Vegetable Oil
    3      pounds        Lean Beef Chuck -- 1 Cubes
    1      cup           Chopped Onions
    3                    Minced Garlic Cloves
    3      tablespoons   Chili Powder
    2      teaspoons     Ground Cumin
    2      teaspoons     Salt
    2      teaspoons     Tabasco Pepper Sauce
    3      cups          Water
    4      ounces        Chopped Green Chilies -- Drain
                         Cooked Rice
                         Chopped Onion
                         Shredded Cheese
                         Sour Cream
 
 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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