Walter McIlhenney's Chili

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.

Yield: 4 servings

Ingredients

• 1/4 cup vegetable oil
• 3 pounds lean beef chuck, 1-inch 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
• 1 (4 ounce) can chopped green chiles
• Cooked rice
• Chopped onion
• Shredded cheese
• Sour cream

Instructions

1. 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.
2. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.
3. Stir in the chili powder, cumin, salt and Tabasco sauce; cook for 1 minute.
4. Add the water and chiles; 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.
5. Serve the chili over rice with onion, cheese and sour cream, if desired.