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.
- 1/4 cup vegetable oil
- 3 pounds lean beef chuck, 1-inch cubes
- 1 cup chopped
- 3 minced garlic cloves
- 3 tablespoons chili powder
- 2 teaspoons
- 2 teaspoons salt
- 2 teaspoons Tabasco Pepper Sauce
- 3 cups
- 1 (4 ounce) can chopped green chiles
- 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.
- Add the onion and garlic to the pot and cook for 5 minutes, or until tender,
- Stir in the chili powder, cumin, salt and Tabasco sauce; cook for 1 minute.
- 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.
- Serve the chili over rice with onion, cheese and sour cream, if desired.
Yield: 4 servings