Cook meat in a large skillet or Dutch oven over medium-high heat until brown, about 10 minutes, stirring to break up chunks. Pour off excess drippings, if any. Add onion and garlic and cook 5 minutes or until onion is tender.
Stir in tomato sauce, water, seasonings, TABASCO® Habanero Sauce, and TABASCO® Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer 1 hour or until meat is tender and flavorings are blended, stirring occasionally and adding more water, if needed.
Makes 6 to 8 servings.
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Then I start with half the meat and half the veggies in a covered 12" fry pan but not before adding a touch of salt, a couple grinds of black pepper from my mill and about 1/4 tsp. of oregano. I have found that a hand held potato masher helps to break up the meat. Drain off fat and repeat with the other half of meat and veggies.
All else is the same except I use one tablespoon of cumin and 3 1/2 tablespoons of chili powder. Some extra water is needed because if the increased volume. Bring to a boil and simmer as long as you want. 6 hours about does it.
In closing I would like to say that I have been making chili all my life - to where people were begging for the recipe. I was skeptical about this recipe because Tabasco is vinegar based. I thought the chile would have a nasty vinegar whang to it. Well it doesn't. It's the best chili ever!!