*  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  c             Vegetable oil
   3      lb            Lean beef chuck -- cubed 1"
   1      c             Onions -- chopped
   3      cl            Garlic -- minced
   3      tb            Chili powder
   2      ts            Ground cumin
   2      ts            Salt
   2      ts            Tabasco pepper sauce
   3      c             Water
   4      oz            Chopped green chilies -- drain
                        Cooked rice
                        Onion -- chopped
                        Cheese -- shredded
                        Sour Cream

In a 5 qt 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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