Recipe and photo courtesy of Gary Evans, Tabasco© international corporate chef

Chili Con Carne

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• 15 mL (1 Tbsp) oil
• 750 g (1¾ lbs) lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 15 mL (1 Tbsp) chili powder
• 15 mL (1 Tbsp) ground cumin
• 1 (400 g/14 oz) can diced tomatoes
• 2 (400 g/14 oz each) cans red kidney beans, drained and rinsed
• Tabasco Original Red Sauce, to taste
• Salt and pepper, to taste
• Steamed long-grain rice, grated cheddar cheese, sour cream, for serving

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Heat oil in a large pan over medium-high heat. Add the ground beef; cook until browned on all sides. Remove the beef to a bowl, using a slotted spoon.

Add the onion and garlic to the pan. Lower heat to medium and cook until they are soft, about 5 minutes. Return the beef to the pan, stir in the chili powder and cumin, and cook for 1 minute. Stir in the tomatoes with their liquid, plus the kidney beans, Tabasco, salt and pepper.

Bring to a boil, stirring occasionally. Turn down the heat, cover and simmer for 20 minutes to blend the flavours, stirring occasionally.

Serve chili with rice, cheese and sour cream. Makes 4 to 6 servings.