McIlhenny's Chili Archives

I love a good beefy chili. Nothing fancy. Great southwestern flavors. Oddly this McIlhenny’s chili is served with rice. I say oddly because that’s not something I would normally do. I was surprised as to how much I liked having rice in my chili.

The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili.

The original recipe (which I modified only slightly) came from McIlhenny’s, the creators of Tabasco sauce. You know right then and there that it’s going to be fantastic. I have never had the free time when in New Orleans to go over to Avery Island and take a tour of the Tabasco plant. Next time, though, I will!

I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Also try my beef and Italian sausage chili. I love Italian sausage in chili.

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5 from 1 vote

McIlhenny’s Chili

The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili.

Course Main

Cuisine American

Keyword beef, chili

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 568kcal

Author Based on a recipe from the Tabasco Brand Cookbook

Ingredients

¼ cup vegetable oil
3 pounds chuck roast trimmed of fat, cut into 1″ cubes
Kosher salt
ground black pepper
1 large white onions chopped
3 cloves garlic minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons Kosher salt
2 teaspoons Tabasco
4-5 cups beef broth depending on how thick or thin you like your chili
4 ounce fire-roasted diced green chiles chopped
2 cups rice cooked
Your favorite chili toppings

Instructions

Working in batches, heat a tablespoon or so of the oil in a large Dutch oven over medium-high heat. Season the meat and brown on all sides. Remove to a plate.
Add the onion to the pot and cook for 5 minutes, stirring often.
Add the garlic. Stir and cook another minute.
Add the chili powder, cumin, salt and hot sauce. Stir and cook for 1 minute.
Add the broth and canned chiles. Bring to a boil.
Add the cooked beef along with any accumulated juices. Reduce heat to a simmer and simmer for 1 1/2 – 2 hours or until the beef is tender.
Serve with cooked rice and desired toppings.