Categories: Beef, Spices, Chili 
      Yield: 4 servings 
  
    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 
           -Cooked Rice 
           -Chopped Onion 
           -Shredded Cheese 
           -Sour Cream 
  
  TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked 
  to serve his version to former Marine Corps buddies who visited him on the 
  island. 
   
  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.