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McIlhenny's Chili

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 -8 servings


  • 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.