Southwest Chili

Southwest Chili

Southwest Chili…

Autumn is here, fire up the chili.

Southwest Chili
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  1. 1 tablespoon vegetable oil
  2. 1 red onion, chopped
  3. 1 pound ground beef
  4. 2 teaspoons chili powder
  5. 1 1/2 teaspoons salt
  6. 1 can (16-ounces) diced tomatoes
  7. 1 can (15-1/2 ounces) red kidney beans, drained
  8. 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  9. 1 can (11-ounces) corn, drained
  10. 2 tablespoons fresh chopped cilantro
  11. Shredded Cheddar cheese, optional
  12. Chopped red onion, optional
  13. Cilantro sprigs, optional
  1. Heat vegetable oil in medium saucepan over medium heat. Add onion; cook until tender, about 5 minutes, stirring occasionally.
  2. In drippings remaining in saucepan, cook ground beef over medium-high heat until well browned on both sides, stirring frequently. Stir in chili powder and salt; cook one minute. Add tomatoes (and their liquid), kidney beans and TABASCO® Chipotle Sauce. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Stir in corn and cilantro; heat through.
  3. Garnish with shredded Cheddar cheese, red onion and cilantro sprigs, if desired.
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