BARBEQUE AND CHILI RECIPES

BARBECUE CHILI RECIPE | MYRECIPES

Barbecue Chili Recipe | MyRecipes image

Pick up shredded pork from your favorite restaurant, or use one of the ready-to-serve products from your supermarket. The flavor profiles of commercial barbecue sauce can range from sweet to smoky, so use whichever brand you prefer.

Provided by MyRecipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1?½ pounds shredded barbecue pork
2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion
1 (8-oz.) can tomato sauce
1 cup barbecue sauce
? cup Chili Seasoning Mix

Steps:

Stir together shredded pork and remaining ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (See "Toppings for Chili" below.)
Toppings for Chili: Good choices to add to your bowl include sour cream, salsa, diced plum tomatoes (they have a meatier texture and are easy to find in winter), shredded lettuce or spinach, shredded cheese, diced onion, sliced green onions, chopped cilantro, chopped avocado, sliced jalapeño peppers, cornbread croutons, and tortilla chips.

BARBECUED BEEF CHILI RECIPE: HOW TO MAKE IT

Barbecued Beef Chili Recipe: How to Make It image

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. —Phyllis Shyan, Elgin, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (3 qt.).

Number Of Ingredients 18

Ingredients

7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1/4 to 1/2 teaspoon cayenne pepper
1 fresh beef brisket (3 to 4 pounds)
1 medium green pepper, chopped
1 small onion, chopped
1 bottle (12 ounces) chili sauce
1 cup ketchup
1/2 cup barbecue sauce
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon ground mustard
1 can (16 ounces) hot chili beans, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Optional toppings: Shredded cheddar cheese, chopped white onion and sliced jalapeno peppers

Steps:

Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos.
Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 302 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 1037mg sodium, CarbohydrateContent 36g carbohydrate (20g sugars, FiberContent 5g fiber), ProteinContent 28g protein.

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