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Walter McIlhenney's Chili

Serves: 4 people

Recipe Ingredients

1/4 cup 59mlVegetable oil
3 lbs 1362g / 48ozLean beef chuck - 1" cubes
1 cup 62g / 2.2ozChopped onions
3   Minced garlic cloves
3 tablespoons 45mlChili powder
2 teaspoons 10mlGround cumin
2 teaspoons 10mlSalt
2 teaspoons 10mlTabasco pepper sauce
3 cups 711mlWater
4 oz 113gChopped green chilies - drain
  Cooked rice
  Chopped onion
  Shredded cheese
  Sour cream

Recipe Instructions

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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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