Barbecue Chili Recipe

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Barbecue Chili Follow Me on Pinterest 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!

Barbecue Chili
  • 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
  1. In a large pot or Dutch oven, brown the ground meat. Drain.
  2. Return the cooked meat to the pot.
  3. Add the rest of the ingredients. Stir to combine.
  4. Cover, and simmer over medium-low heat, stirring as needed, for about 1-2 hours..
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  1. Amanda Z says

    This chili was delicious! I used Sweet Ray’s BBQ Hickory Smoke and Brown Sugar, and it was great. It was sweet and savory, one of my favorite chills now. Thanks for a great dinner

  2. Alex says

    I’m actually entering this is a chili cook off against my neighbors. I was told no one has ever done a barbecue chili. So this will be a first. But I love barbecue chili.

    • says

      It makes about 8-10 servings. Sorry. I’ve never measured it out, so I can’t give you an exact amount, but that’s an approximate yield.

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