Beans : Southwest Chili

• 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
  
• 2 tablespoons TABASCO® brand Chipotle Pepper Sauce
  
• 1 can (11-ounces) corn, drained
  
• 2 tablespoons fresh chopped cilantro
  
• Shredded Cheddar cheese, optional
  
• Chopped red onion, optional
  
• Cilantro sprigs, optional
  

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.

Makes 6 servings.