Walter Mcilhenney's Chili Con Carne |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
1/4 cup vegetable oil |
3 lbs lean beef chuck, 1 |
1 cup onion, chopped |
3 garlic cloves, minced |
3 tablespoons chili powder |
2 teaspoons cumin, ground |
2 teaspoons salt |
2 teaspoons tabasco sauce |
3 cups water |
4 ounces green chilies, chopped, drain |
rice, cooked |
onion, chopped |
cheese, shredded |
sour cream |
Directions:
1. 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.
2. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.
3. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil.
4. Return the beef to the pot. Reduce the heat and simmer uncovered, 1 1/2 hours, or until the beef is tender.
5. Serve the chili over rice with onion, cheese and sour cream, if desired.
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