This Barbecue Chili recipe is one of my favorite cold-weather dinners. I’m not much of a cold-weather person, so when it dropped to 70 degrees here the other day, I figured that it was close enough to winter and went ahead and made this chili and some corn bread.
This recipe couldn’t be much easier – you brown the ground beef, throw everything in a pot, and then just let it simmer. So much of the flavor of this chili depends on the barbecue sauce that you use. I usually use one with brown sugar because we like it to be a little sweet and spicy, but just choose whatever you like, and it’ll be great!
- 1 lb. lean ground beef
- 1 onion, finely chopped
- 2 (15 oz.) cans kidney beans, rinsed and drained
- 1 (15 oz.) can black beans, rinsed and drained
- 3 (14 oz.) cans diced tomatoes
- 1 (16-18 oz.) bottle of barbecue sauce
- 1 tsp. chili powder (feel free to add more if you like things on the spicier side)
- 1 T. molasses
- 1 T. Worcestershire sauce
- 1 T. cumin
- 1 T. brown sugar
- In a large pot or Dutch oven, brown the ground meat. Drain.
- Return the cooked meat to the pot.
- Add the rest of the ingredients. Stir to combine.
- Cover, and simmer over medium-low heat, stirring as needed, for about 1-2 hours..