Southwest Chili
![Recipe uses Chipotle Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_1000x2000-100x200.png)
Chipotle Sauce
Servings:
Makes 6 servings.
![Southwest Chili](https://www.tabasco.com/wp-content/uploads/2017/04/3937-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/3937-640x358.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/3937.jpg 840w)
Ingredients
![TABASCO® Chipotle Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/Chipotle_CGI_Bottle_500x1000-100x200.png 100w)
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
1 can (11-ounces) corn, drained
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese, optional
Chopped red onion, optional
Cilantro sprigs, optional
Preparation
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.