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Tuesday, September 7, 2010

Tabasco Chili

As the weather starts to get colder,
a good bowl of spicy hot chili just
hit the spot and warms your heart.

1 tablespoon vegetable oil
1 pounds ground beef chuck
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
2 cans (16 ounces each)
pinto beans, drained and rinsed
1 can (16 ounces)
red kidney beans, drained and rinsed
1 can (12 ounces) diced tomatoes
1 can or bottle (12 ounces) lite beer
1 can (4 ounces) chopped green chilies
1 tablespoon Tabasco brand pepper sauce
1 teaspoons salt or to taste

Heat oil in 5-quart Dutch oven
or heavy saucepot over medium heat.
Add beef and cook until well
browned on all sides.
Remove to bowl, using a slotted spoon.
Add onion and garlic to drippings in skillet;
cook until tender, about 5 minutes.
Return meat to Dutch oven; stir in cumin;
cook 1 minute. Stir in pinto beans,
kidney beans, diced tomatoes, beer,
green chilies, pepper sauce and salt.
Bring to a boil over high heat,
reduce heat to low, cover and simmer
20 minutes to blend flavors,
stirring occasionally. Serve.

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