Walter Mcilhenney's Chili
Yield
4 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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
|
|
| 3 | cups |
water
|
|
| 4 | ounces |
green chili peppers
chopped |
|
| 1 | x |
rice
cooked |
*
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
cheese
shredded |
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1.4 | kg |
beef chuck
lean, 1 inch cubes |
|
| 237 | ml |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 45 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 7.1E+2 | ml |
water
|
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 1 | x |
rice
cooked |
*
|
| 1 | x |
onions
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, 1½ hours, or until the beef is tender.
Serve the chili over rice with onion, cheese and sour cream, if desired.
