Walter Mcilhenney's Chili

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.