Walter Mcilhenney's Chili

This chili comes from the McIlhenny family, the folks behind Tabasco sauce, so you know the heat is intentional and well-calibrated. Three pounds of beef chuck cut into one-inch cubes get browned in batches before simmering low and slow for an hour and a half in nothing but water, green chiles, and spices.

No beans. No tomatoes. This is pure Texas red, where the beef and chili powder are the entire show. Browning the chuck in three separate batches is critical. Crowding the pot steams the meat instead of searing it, and that deep brown crust on each cube is where half the flavor in the finished chili lives.

The spice blend is lean but effective: chili powder, cumin, and Tabasco. Cooking the spices for a full minute in the onion and garlic before adding liquid blooms them, releasing their essential oils and intensifying their flavors far beyond what you’d get from just dumping them into the pot with the water.

Chef Tips

• Cut the beef into uniform one-inch cubes so every piece cooks at the same rate. Uneven chunks mean some tender, some tough in the same bowl.
• Simmer uncovered for the full 90 minutes. The liquid needs to reduce and concentrate. Covering the pot traps steam and leaves you with a thin, watery chili.
• Serve over rice instead of with bread. The grains soak up the spiced broth and stretch the meal further.

Variations

• Add a can of drained kidney beans in the last 30 minutes if you prefer a bean chili.
• Stir in a tablespoon of masa harina during the last 10 minutes for a thicker, more traditional Tex-Mex body.
• Top each bowl with diced raw onion, shredded cheese, and a dollop of sour cream for the full loaded treatment.