Walter Mcilhenneys Chili

Ready in 1h

Try this Walter Mcilhenneys Chili recipe, or contribute your own.


2 ts Ground cumin
3 lb Lean Beef Chuck, 1" Cubes
3 c Water
1 c Onions; chopped
2 ts Salt
3 Minced Garlic Cloves
3 tb Chili powder
4 oz Chopped Green Chilies
1/4 c Vegetable oil
2 ts TABASCO pepper sauce

Original recipe makes 4 Servings



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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