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Recipe by: albertini
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See below ingredients and instructions of the recipe
1/4 c Vegetable Oil
3 lb Lean Beef Chuck, 1" Cubes
1 c Chopped Onions
3 Minced Garlic Cloves
3 tb Chili Powder
2 ts Ground Cumin
2 ts Salt
2 ts Tabasco Pepper Sauce
3 c Water
4 oz Chopped Green Chilies
-Cooked Rice
-Chopped Onion
-Shredded Cheese
-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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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