Walter Mcilhenney's Chili Con Carne

• 14 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

1. In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat.
2. In three batches, brown the beef well, removing each batch with a slotted spoon.
3. Set aside.
4. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently.
5. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute.
6. Add the water and chilies; bring to a boil.
7. Return the beef to the pot.
8. Reduce the heat and simmer uncovered, 1 1/2 hours, or until the beef is tender.
9. Serve the chili over rice with onion, cheese and sour cream, if desired.

vegetable oil, lean beef chuck, onion, garlic, chili powder, cumin, salt, tabasco sauce, water, green chilies, rice, onion, cheese, sour cream

Taken from www.food.com/recipe/walter-mcilhenneys-chili-con-carne-1534 (may not work)