Recipe 4 All: Walter McIlhenney's Chili Recipe — Every recipe in the World on this site.

Recipe 4 All: Walter McIlhenney's Chili Recipe

Walter McIlhenney's Chili

Yield: 4 servings
¼cups Vegetable Oil
3lb Lean Beef Chuck, 1" Cubes
1cups Chopped Onions
3  Minced Garlic Cloves
3tablespoon Chili Powder
2teaspoon Ground Cumin
2teaspoon Salt
2teaspoon Tabasco Pepper Sauce
3cups Water
4oz Chopped Green Chilies, Drain
  Cooked Rice
  Chopped Onion
  Shredded Cheese
  Sour Cream

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, 1-½ hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired.

Your Walter McIlhenney's Chili is ready. Good luck!

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