Mexican : Bowl of Red - Chili Con Carne

• 2 pounds lean coarsely ground beef or venison
  
• 1 medium onion, chopped
  
• 3 large cloves garlic, minced
  
• 1 (15-ounce) can tomato sauce
  
• 2 cups water or beer
  
• 2 tablespoons chili powder
  
• 1 1/2 tablespoons cumin seeds or ground cumin
  
• 1 teaspoon salt
  
• 1 teaspoon dried oregano leaves, crushed
  
• 1 tablespoon TABASCO® brand Habanero Sauce
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  

Cook meat in a large skillet or Dutch oven over medium-high heat until brown, about 10 minutes, stirring to break up chunks. Pour off excess drippings, if any. Add onion and garlic and cook 5 minutes or until onion is tender.

Stir in tomato sauce, water, seasonings, TABASCO^® Habanero Sauce, and TABASCO^® Green Sauce. Bring to a boil; reduce heat to low, cover, and simmer 1 hour or until meat is tender and flavorings are blended, stirring occasionally and adding more water, if needed.

Makes 6 to 8 servings.