Ingredients Weight Measure
Chili powder 1 oz. 1/4 cup
BBQ sauce 32 oz. 4 cups
Crushed tomatoes 3 cups
Cooked chicken pieces, shredded 24 oz. 6 cups
Red beans, cooked 24 oz. 6 cups
TABASCO® brand Original Red Sauce, divided 11 Tbsp.
Sour cream 20-1/2 oz.
Steak fries, cooked 6 lbs.
Monterey Jack cheese, shredded 24 oz. 6 cups
Scallions, diced as needed


  1. To make the chicken chili, combine chili powder, BBQ sauce, tomatoes, chicken, beans and 2 oz. TABASCO® Sauce in a large sauté pan; simmer for 20 minutes. Hold warm for service.
  2. To make the sour cream garnish, combine sour cream and 3-1/2 oz. TABASCO® Sauce. Refrigerate until needed.
  3. For each serving, place 8 oz. of fries on an ovenproof plate, top with 2 oz. cheese and melt under broiler. Top with 8 oz. hot chili and garnish with 2 oz. TABASCO® Sauce sour cream; sprinkle with scallions.

Yield: 12 servings