*  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.

                  - - - - - - - - - - - - - - - - - -