Walter Mcilhenney's Chili

120 minutes Prep: 30 minutes Cook: 90 minutes

1499 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	vegetable oil
3	pounds	beef chuck	lean, 1 inch cubes
1	cup	onions	chopped
3	each	garlic cloves	minced
3	tablespoons	chili powder
2	teaspoons	cumin	ground
2	teaspoons	salt
2	teaspoons	red hot pepper sauce (eg. Tabasco)
3	cups	water
4	ounces	green chili peppers	chopped
1	x	rice	cooked
1	x	onion	chopped
1	x	cheese	shredded
1	x	sour cream

Directions

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.

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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Nutrition Facts

Serving Size 605g

Amount per Serving

Calories 1499 60% of calories from fat

	% Daily Value*
Total Fat 101.0g	155%
Saturated Fat 36.0g	181%
Trans Fat 0.0g
Cholesterol 354mg	118%
Sodium 1538mg	64%
Total Carbohydrate 47.0g	16%
Dietary Fiber 4.0g	14%
Sugars 2.0g
Protein 96.0g	193%

Vitamin A	32%		Vitamin C	24%
Calcium	11%		Iron	72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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