Mr. McIlhenny's Chili

By carvalhohm

Ingredients

• 1/4 cup vegetable oil
• 3 pounds lean beef chuck roast, well trimmed and cut into 1-inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon salt
• 2 teaspoon Tabasco® pepper sauce
• 3 cups water
• 1 (4 ounce) can chopped green chilies, drained

Details

Servings 4
Cooking time 105mins
Adapted from mrfood.com

Preparation

Step 1

In a large saucepan, heat oil over medium-high heat; add beef and cook 5 minutes. Drain off liquid then add onion and garlic and sauté 5 minutes, until beef is browned on all sides and onion is tender, stirring frequently.

Stir in chili powder, cumin, salt, and Tabasco® sauce; cook 1 minute. Add water and chilies and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 45 minutes, then remove cover and simmer an additional 45 more minutes, or until beef is fork-tender.

Serves: 4

Note:
Serve this over hot cooked rice, garnished with chopped onions, shredded cheese, and sour cream.