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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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (71%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 299.8mg||10 %|
|Potassium 302.8mg||8 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 7g|
|Protein 2.3g||3 %|
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Calories per serving: 138
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