Bowl of Red - Chili Con Carne

4.6 stars based on 10 votes.
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  • 2 pounds lean coarsely ground beef or venison
  • 1 medium onion, chopped
  • 3 large cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 2 cups water or beer
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons cumin seeds or ground cumin
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves, crushed
  • 1 tablespoon TABASCO® brand Habanero Sauce
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce


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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  • Name: Porker
    Date: May 8th, 2012
    I modified this recipe. I actually use 2 1/2 of meat. First off, leave the extra lean beef with the grocer. Meat with fat (drained) has a lot more flavor. I use 1 3/4 pounds of ground chuck and 3/4 pounds of ground pork breakfast sausage. I use the medium onion, but also use a medium green bell pepper as well. Depending on size, I use up to 6 cloves of garlic. I can't mention any names, but I use two 8 oz. cans of tomato sauce. 1 is flavored roasted garlic and the other is flavored basil, garlic and oregano. I have a machine that chops the onion and bell pepper. I have another machine that minces the garlic. I mix all the veggies together in a large bowl.
    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!!
  • Name: Sandie
    Date: December 6th, 2011
    can't wait to make this chili like it hot!
  • Name: poco
    Date: November 18th, 2011
    i tried this with venision an it was delicious with the tabasco next time i;ll try a differen;t tabasco