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Mr. McIlhenny's Chili

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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.

Serves: 4

Cooking Time: 1 hr 45 min

What You'll Need:
  • 1/4 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:
  1. 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.
     
  2. 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.
     
Notes

Mr. McIlhenny suggests serving this over hot cooked rice, garnished with chopped onions, shredded cheese, and sour cream. Mmm, mmm!

OOH ITS SO GOOD!

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