Ingredients Weight Measure
Beef, ground 1 lb.
Onion, minced 1 cup
Garlic, fresh, minced 2 Tbsp.
Tomato, crushed, canned 28 oz.
Chicken broth 1 cup
Red kidney beans, canned 29 oz.
Cumin, ground 1 oz.
Black pepper, crushed 1 tsp.
Chili pepper, ground 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Salt 2 tsp.
Cilantro, fresh, minced 1 tsp.

Egg Wash

Ingredients Weight Measure
Buttermilk 1-1/2 cups
Eggs, extra large 3 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt 3/4 tsp.
Garlic, granulated 1-1/4 tsp.

Flour Breading

Ingredients Weight Measure
All-purpose flour 1-1/2 cups
Black pepper, ground 1/2 tsp.
Salt 1 tsp.
Garlic, granulated 1-1/2 tsp.

Cracker Meal Breading

Ingredients Weight Measure
Salt 1 tsp.
Garlic, granulated 1-1/2 tsp.
Cracker meal 2 cups
Black pepper, ground 1/2 tsp.

Green Tomatoes

Ingredients Weight Measure
Green Tomatoes, sliced, held refrigerated 20 ea.


Ingredients Weight Measure
Jalapeño peppers, sliced 2 ea.
Cheddar cheese garnish
Sour cream 10 oz.
Guacamole dip garnish
Cilantro, fresh, minced 5 tsp.


  1. To prepare Chili, heat sauce pan over medium heat. Add ground beef. Cook, stirring often to cook thoroughly, and then drain fat.
  2. Add onion and garlic. Cook for 5-6 minutes; then add remaining ingredients except cilantro. Mix well.
  3. Allow chili to simmer over low heat for 20-25 minutes, stirring occasionally.
  4. Add cilantro during last 5 minutes of cooking.
  5. To prepare Egg Wash, mix buttermilk, eggs, TABASCO® Original Red Sauce, salt and garlic.
  6. To prepare Flour Breading, mix all ingredients. To prepare Cracker Meal Breading, mix all ingredients.
  7. Now you are ready to set up a breading station. Place on counter in this order: Sliced tomatoes, Egg Wash, Flour Breading and Cracker Meal Breading.
  8. Dip tomatoes in Egg Wash, then in Flour Breading (making sure tomato is well coated), then dip back into Egg Wash and the in Cracker Meal Breading. When done, place breaded tomatoes on pan. Hold refrigerated until ready to fry.
  9. Fry tomatoes at 360°F until golden brown.
  10. For each serving, top 4 tomatoes with 1 Tbsp. chili, 2 sliced jalapeño peppers, cheddar cheese and melt. To serve, place a side of sour cream and guacamole dip in center of plate and place tomatoes around condiments.
  11. Garnish with cilantro and serve.

Yield: 5 servings