Real Texas chili is packed with chunks of beef and hot pepper sauce punch, just like this one that comes from Louisiana, the home of Mr. McIlhenny and his Tabasco® sauces.
1 hr 45 min
What You'll Need:
cup vegetable oil
3 pounds lean beef chuck roast, well trimmed and cut into 1-inch cubes
1 onion, chopped
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Tabasco® pepper sauce
3 cups water
1 (4 ounce) can chopped green chilies, drained
What To Do:
- In a large saucepan, heat oil over medium-high heat; add beef and cook 5 minutes. Drain off liquid then add onion and garlic and sauté 5 minutes, until beef is browned on all sides and onion is tender, stirring frequently.
- Stir in chili powder, cumin, salt, and Tabasco® sauce; cook 1 minute. Add water and chilies and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 45 minutes, then remove cover and simmer an additional 45 more minutes, or until beef is fork-tender.
Mr. McIlhenny suggests serving this over hot cooked rice, garnished with chopped onions, shredded cheese, and sour cream. Mmm, mmm!