Ingredients
Scale
- 1 pound ground beef
- 3 tablespoons TABASCO® Sauce
- 1 cup diced onion
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt, plus more to taste
- 1 (15 oz) can diced tomatoes with green chiles, undrained 1 (15 oz) can pinto beans, drained
- 1 (15 oz) can corn, drained
Instructions
Spicy Chili Directions
- Cook beef, breaking it up as you go, in a large stockpot over medium heat.
- Once cooked, add in TABASCO® Sauce, onion, red pepper, green pepper, garlic, cumin, smoked paprika, and salt.
- Cook, stirring regularly, until the peppers are tender, about 5-10 minutes.
- Stir in tomatoes, pinto beans, and corn.
- Simmer on low heat for 5-10 minutes.
- Taste and re-season, if necessary.
Tortilla Cups Directions
- Preheat oven to 375 degrees F and grease 2 (12 slot) non stick muffin tins with cooking spray. Set aside.
- Stack tortillas on a clean work surface.
- Use a 4.5 inch round cookie cutter to cut 4 rounds out of each tortilla. Makes 24 rounds.
- Gently press one round into one slot of the muffin tin. (see video for visual)
- Repeat with remaining tortilla rounds.
- Bake in preheated oven until the tortillas are lightly crispy and golden brown, about 10 minutes.
- Remove from oven and fill each cup with spicy chili.
- Serve with optional toppings and enjoy!