McIlhenny's Chili

Main Course

Recipe courtesy of "The Tabasco Brand Cookbook"

Serves 4 to 6

  • 1/4 cup vegetable oil
  • 3 lbs lean beef chuck, trimmed cut into 1 inch cubes
  • 1 cup onions, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons Tabasco Pepper Sauce
  • 3 cups water
  • 4 ounce can chopped green chilies
  • cooked rice
  • chopped scallions, cheddar cheese, sour cream

McIlhenny's Hot Chili

Click image to enlarge



In 5 quart Dutch oven or heavy sauce pan, heat oil over medium-high heat. Working in three batches, brown the beef well, removing each batch with a slotted spoon to a bowl and set aside.

Add onion and garlic to pot, cook for 5 minutes until tender and stir frequently. Stir in the chili powder, cumin, salt and Tabasco sauce, cook for 1 minute. Add the water and chilies and bring to boil.

Return the beef to the pot. Reduce the heat and simmer uncovered for 1 1/2 hours until beef is tender.

Serve over rice.Garnish with scallions, shredded cheddar cheese and sour cream (optional)

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