Walter McIlhenney's Chili

1/4 c Vegetable Oil
3 lb Lean Beef Chuck, 1" Cubes
1 c Chopped Onions
3 Minced Garlic Cloves
3 tb Chili Powder
2 ts Ground Cumin
2 ts Salt
2 ts Tabasco Pepper Sauce
3 c Water
4 oz Chopped Green Chilies, Drain
Cooked Rice
Chopped Onion
Shredded Cheese
Sour Cream

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. Set aside.

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

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