For a great game-day party, give rivaling fans one thing they can agree on – the food. Ditch traditional finger foods for a hearty, winter classic with a spicy Southwestern twist.

A hearty mix of ground beef and beans, with hints of chili powder, cilantro and barrel-aged Tabasco sauce, game-day chili is sure to become a household tradition. Serve the chili with an array of toppings on the side–like cheddar cheese, red onion and original Tabasco sauce–allowing guests to customize their own bowl. For more fan-pleasing recipes visit www.Tabasco.com.

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 original Tabasco brand 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 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.