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Mr. McIlhenny's Chili

(4 Votes)
SERVES
4
COOK TIME
1 Hr 45 Min

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.

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!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Real Texans also do not eat their chili over rice!!!

SKIP the cumin....UGH! Reminds me of a cancer drug.....

FYI, cumin is the 2nd most widely used spice the world over, after black pepper.

I don't like cumin either. It's just not to everyone's taste.

what about beans?

Real Chili does not call for beans. Besides Texans do not add beans to there Chili.

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