Barbeque Chili

Ingredients For 12 Servings:

  • 1 T. oil
  • 1 lb. ground beef
  • 1 c. chopped onion
  • 2 cloves garlic, finely chopped
  • ¼ c. chili powder
  • 1 T. ground cumin
  • 1 can (16 ounces) stewed tomatoes
  • 1 c. ketchup
  • 1/3 c. packed brown sugar
  • ¼ c. molasses
  • ¼ c. Worcestershire sauce
  • 1 T. dry mustard
  • 2 cans (15 ¼ ounces) dark-red kidney beans, drained
  • 2 cans (15 ½ ounces each) pinto beans, drained
  • 1 can (15 ounces) cannelloni beans, drained
  • 12 cooked bacon strips, chopped, for garnish

Directions

  • Heat oil in a large Dutch oven. (I just use my pasta pot!)
  • Add meat, onion, garlic, chili powder and cumin; cook over medium high heat, stirring to break up meat, until meat is no longer pink and onion is tender, about 10 minutes.
  • Stir in tomato, ketchup, brown sugar, molasses, Worcestershire and mustard; cover and simmer, stirring occasionally for 20 minutes.
  • Stir in kidney, pinto, and cannelloni beans; cover and simmer, stirring occasionally, for 30 minutes to blend flavors.
  • Serve with bacon, sour cream, chopped onions, and shredded cheddar cheese for garnishes.

(Family Circle, 2/18/97)

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