Walter Mcilhenney's Chili Con Carne

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup  vegetable oil
• 3  lbs lean beef chuck, 1
• 1  cup onion, Chopped
• 3  garlic cloves, Minced
• 3  tablespoons chili powder
• 2  teaspoons cumin, Ground
• 2  teaspoons salt
• 2  teaspoons Tabasco sauce
• 3  cups water
• 4  ounces green chilies, Chopped, Drain
•  rice, Cooked
•  onion, Chopped
•  cheese, Shredded
•  sour cream

Directions

1. 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.
2. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.
3. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil.
4. Return the beef to the pot. Reduce the heat and simmer uncovered, 1 1/2 hours, or until the beef is tender.
5. Serve the chili over rice with onion, cheese and sour cream, if desired.