I saw this recipe in a magazine and it was meant for the crock pot, but I thought you could make it just as well on the stove. My hubby’s not fond of chili, but I thought the sweetness of the barbeque sauce might convince him to like this version. It didn’t. I liked it though. It was a nice change from regular ol’ chili.
- BBQ Chili
recipe adapted from Family Circle
makes 4 – 6 servings
- 1/2 lb ground beef
1 small onion, chopped
1 clove garlic, minced
1 jalapeno, minced
1 green bell pepper, chopped
3 T chili powder
1 T ground cumin
2 15 oz cans kidney beans, rinsed and drained
2 15 oz cans pinto beans, rinsed and drained
1 15 oz can diced tomatoes
1/2 c chicken broth
1 c frozen corn, thawed
3/4 – 1 c barbeque sauce– I used honey BBQ sauce
cilantro, shredded cheddar & sour cream for serving (optional)
- 1. Brown the ground beef in a large pot set over medium high heat. Lower the heat to medium once the meat is browned. Add the onion, garlic, jalapeno and bell pepper. Cook, stirring occasionally, until veggies have softened. Add the chili powder and cumin and cook, stirring frequently, for another minute or two.
2. Add the rest of the beans, tomatoes, chicken broth and corn. Stir to combine and bring to a simmer. Stir in the barbeque sauce. Lower the heat to medium low, cover and simmer for about 10 minutes.
3. Top with cilantro, cheese and sour cream if desired.