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.