Walter Mcilhenney's Chili Con Carne

1. 1

   In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.

2. 2

   In three batches, brown the beef well, removing each batch with a slotted spoon.

3. 3

   Set aside.

4. 4

   Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.

5. 5

   Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute.

6. 6

   Add the water and chilies; bring to a boil.

7. 7

   Return the beef to the pot.

8. 8

   Reduce the heat and simmer uncovered, 1 1/2 hours, or until the beef is tender.

9. 9

   Serve the chili over rice with onion, cheese and sour cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.