Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable Oil 2 ts Tabasco Pepper Sauce
3 lb Lean Beef Chuck, 1" Cubes 3 c Water
1 c Chopped Onions 4 oz Chopped Green Chilies, Drain
3 Minced Garlic Cloves Cooked Rice
3 tb Chili Powder Chopped Onion
2 ts Ground Cumin Shredded Cheese
2 ts Salt Sour Cream

TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and
liked to serve his version to former Marine Corps buddies who visited
him on the island.
~---------------------------------------------------------------------
~-- 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.

From: The Tabasco Cookbook. Typed by Syd Bigger.

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