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. I will next time, though.
Also try my beef and Italian sausage chili. I love Italian sausage in chili.
- 1/4 cup vegetable oil
- 3 pounds chuck trimmed of fat, cut into 1" cubes
- Kosher salt and freshly ground black pepper
- 1 large white onions chopped
- 3 garlic cloves minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Kosher salt
- 2 teaspoons Tabasco Pepper Sauce
- 4-5 cups beef broth depending on how thick or thin you like your chili
- 4 ounce can chopped green chilies
- 2 cups cooked rice
- Your favorite chili toppings
- 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.