Ingredients Weight Measure
Skirt steak 4 lbs.
Salt and pepper to taste
Garlic, minced 2 cloves
TABASCO® brand Habanero Sauce 2 Tbsp.
Vegetable oil 1 Tbsp.
Onions, chopped 4 cups
Garlic, minced 4 cloves
Vegetable oil 2 Tbsp.
Chili powder 1/3 cup
Cumin 1 Tbsp.
Beef stock or broth 5 cups
Tomatoes, crushed 28 oz.
Tomatoes, stewed 14-1/2 oz.
Chipotles in adobo sauce, pureed 1 Tbsp.
TABASCO® brand Habanero Sauce 2 Tbsp.
Bay leaf 1 ea.
Hominy, canned, drained 2 lbs. 14 oz.
Salt and pepper to taste
Sour cream 2 cups
Lime juice 2 Tbsp.
Lime zest, grated 4 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Cornbread, prepared, 8" x 8" pan 1 pan
Sour cream 2 Tbsp.


  1. Remove excess fat from skirt steak. Sprinkle with salt and pepper. Brush with marinade of garlic, 2 Tbsp. TABASCO® Habanero Sauce and 1 Tbsp. oil. Grill skirt steak and sear on both sides, brushing with marinade before removing from grill. Slice skirt steak against the grain into thin slices, approximately 1/16" thick by 1-1/4" long.
  2. Sauté onions and garlic in 2 Tbsp. vegetable oil until tender. Add the chili powder and cumin and sauté until fragrant. Add skirt steak and coat with spices.
  3. Stir in stock, tomatoes, chipotles, 2 Tbsp. TABASCO® Habanero Sauce and bay leaf. Bring to a boil. Simmer until chili is thick, approximately 1-1/4 hours.
  4. Add hominy and simmer until heated through. Season generously with salt and pepper.
  5. Whisk sour cream, lime juice, zest and TABASCO® Green Jalapeño Pepper Sauce together. Cut cornbread into 2" squares.
  6. To serve: crumble 1 cornbread square in bottom of each serving bowl. Ladle 8 oz. chili over cornbread. Place 2 Tbsp. sour cream on top.

Yield: 12-20 servings