Friday, March 21, 2014

BBQ Beef Chili

We love a good twist on chili--chicken enchilada, pizza, butternut squash, buffalo chicken, you name it. So of course this BBQ beef chili needed to be tested. And it is definitely approved. Onions, tomato and corn pair up with barbeque baked beans and seasonings for a hearty and flavorful chili. What I like about this chili is that the flavors are strong, but since it's barbeque they aren't the typical "hot" spice that it normally associated with chili. Just a nice, strong smoky flavor that always goes really well with beef. Plus the beer makes things that much richer. Top with cheese, serve with chips and dig in.

Recipe inspirations comes from all sorts of places and I actually do scan all the emails I get from various companies with recipe ideas. So when Betty Crocker included this chili in an email compilation it caught my eye. I made some minor adjustments, like adding beer and using frozen corn (since that's what I had), but otherwise I stuck to the script. This recipe is fast, so great for a weeknight meal, and hearty, so the guys will like it. You can play with the flavors but adjusting the type of baked beans, but we really liked the flavor from the southern barbeque version. Here's to a chili still thick enough for a winter that just won't quit but with flavors that will make you ready for summer grill season.

BBQ Beef Chili


1 pound ground beef
1 onion, chopped
1 Tablespoon chili powder
1 teaspoon cumin
8 ounces beer
22 ounces southern pit barbecue baked beans
14.5 ounces diced tomatoes
8 ounces tomato sauce
2 1/12 cups frozen corn
1/2 cup cheddar cheese

In a large, heavy pot, brown beef and crumble while it cooks. Drain off excess grease and add onions, cooking until softened.

Add chili powder and cumin and cook about a minute until fragrant.

Pour beer into pot and scrape any cooked bits off the bottom. Add baked beans (and liquid in can), diced tomatoes, tomato sauce and corn.  Stir to combine.

Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.

Divide into bowls and top with cheddar cheese.

Makes 6 servings.

Happy Baking,
The Cookie Princess
Printer Friendly Recipe

No comments:

Post a Comment