Walter Mcilhenney'S Chili

Recipe: Walter Mcilhenney’S Chili


  • 1/4 c Vegetable Oil
  • 3 lb Lean Beef Chuck, 1″ Cubes
  • 1 c Chopped Onions
  • 3 Minced Garlic Cloves
  • 3 tb Chili Powder
  • 2 ts Ground Cumin
  • 2 ts Salt
  • 2 ts Tabasco Pepper Sauce
  • 3 c Water
  • 4 oz Chopped Green Chilies


  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.
  2. Set aside. 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. Add the water and chilies; bring to a boil.
  4. 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)