Southwest Chili

4.4 stars based on 18 votes.
18 ratings
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Southwest Chili


  • 1 tablespoon vegetable oil
  • 1 red onion, chopped
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 can (16-ounces) diced tomatoes
  • 1 can (15-1/2 ounces) red kidney beans, drained
  • 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 1 can (11-ounces) corn, drained
  • 2 tablespoons fresh chopped cilantro
  • Shredded Cheddar cheese, optional
  • Chopped red onion, optional
  • Cilantro sprigs, optional


Heat vegetable oil in medium saucepan over medium heat. Add onion; cook until tender, about 5 minutes, stirring occasionally.

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.

Garnish with shredded Cheddar cheese, red onion and cilantro sprigs, if desired.

Makes 6 servings.

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  • Name: LeChef
    Date: September 30th, 2016
    REAL CHILI does not have beans in it
  • Name: Diane
    Date: October 5th, 2013
    Today it has FINALLY cooled off enough to make the first pot of Chili for the season. Wanting something a bit different from my usual recipe...I went to to find something. Ran across this one and I made it. I have to say the flavor was GREAT and this recipe is now one of our favorites....oh, and It smells so darn good while it's cooking too! Just right for a cool autumn evening meal. :)
  • Name: Jack5150
    Date: August 4th, 2013
    This recipe was okay... I used 80/20 beef... Maybe should have gone leaner... It was a bit greasy... Needed to add a third tablespoon of the TABASCO® brand Chipotle Pepper Sauce to get some heat. I used frozen corn instead of canned corn, for obvious reasons...