WALTER MCILHENNEY'S CHILI

Walter McIlhenney's Chili

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.

Yield: 4 servings

1/4 cup vegetable oil
3 pounds lean beef chuck, 1-inch cubes
1 cup chopped onions
3 minced garlic cloves
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons Tabasco Pepper Sauce
3 cups water
1 (4 ounce) can chopped green chiles
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 chiles; 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.