• 1 cup white onion, finely minced
• 8 garlic cloves, finely minced
• 2 cans (15 1/2 oz.) Chicken Broth
• 4 oz. Tomato Sauce
• 1 (15 1/2 oz.) can Stewed Tomatoes
• 2 (15 1/2 oz.) cans of Red Kidney Beans
• 1/4 cup celery, finely minced
• 3 tbsp. ground cumin
• 1 tbsp. dried oregano
• 15 tbsp. chili powder
• 3 lbs. ground chicken
• Salt and pepper
• 1 tbsp. olive oil
• 2 tsp. Tabasco® Brand Pepper Sauce

In a large pot simmer onion and garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce, stewed tomatoes, kidney beans, celery and all dry spices. Mix well. Season chicken with salt and pepper to taste, brown in olive oil using a separate pan and drain well. Add chicken to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours. Mix in Tabasco® Brand Pepper Sauce just before serving.