Amy’s Favorite Chili Recipe Made With Spicy Hot Tabasco
Being from Texas, I love me some chili! I found this recipe recently and gave it a try – spicy, hot and delicious! Make ya a batch and you’ll what I mean. The secret ingredient – Tabasco! Yummo! This recipe has beans, and I usually never eat beans in my chili, but it works.
1 tablespoon vegetable oil
1 1/2 pounds ground beef chuck
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 (12-ounce) can diced tomatoes
2 (16-ounce) cans pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 (12-ounce) can or bottle beer
1 (4-ounce) can diced green chilies
1 tablespoon TABASCO® brand Original Red Sauce
1 1/2 teaspoons salt
Shredded Cheddar and Monterey Jack cheese, optional
Heat oil in 5-quart Dutch oven medium heat. Add beef and cook until well browned on all sides. Remove to bow.
Add your chopped onion and garlic to drippings remaining and cook over medium heat until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute.
Stir in diced tomatoes with their liquid, pinto beans, red kidney beans, beer, (I used Shiner Bock) green chilies, TABASCO and salt. Heat til it boils over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Makes 6 servings.