"Chili Pie" Reed family story
1 1/2 pounds ground beef
2 cups (1 large) onion, chopped
2 large cloves garlic, minced
1 (8-ounce) can tomato sauce
1 cup water
1 tablespoon chili powder
4 teaspoons TABASCO® brand Habanero Sauce
1 teaspoon salt
1 (15-ounce) can pinto or kidney beans, drained
1 (10-ounce) bag corn chips
2 cups (one 8-ounce package) shredded cheddar cheese
Cook ground beef and onion in a large skillet over high heat until beef is browned; pour off excess drippings. Add garlic and cook 30 seconds. Stir in tomato sauce, water, chili powder, TABASCO® Habanero Sauce, and salt and bring to a boil. Reduce heat to low, cover, and cook 10 minutes, stirring occasionally. Add beans and cook 10 minutes longer.
To serve, divide chips between six bowls; spoon chili over chips and top with cheese.
Makes 6 servings.