Recipe for Tabasco Classic - Walter Mcilhenneys Chili

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

Instructions:
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.

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