Barbecue Chili Recipes

BARBECUED BEEF CHILI

Steps:

• Combine celery salt and garlic powder in bowl; sprinkle over brisket. Place in slow cooker.
• Combine tomato sauce, barbecue sauce and onion in bowl; pour over beef.
• Cover; cook on Low heat setting 8-10 hours or until beef is tender.
• Skim off fat with spoon. Remove beef from slow cooker; cool slightly. Cut beef into bite-sized pieces. Return to slow cooker. Increase heat setting to High. Stir in baked beans and beer. Cook, stirring occasionally, 6-10 minutes or until chili is heated through.
• Spoon into individual serving bowls; top with sour cream, Cheddar cheese and green onions, if desired.

BARBECUED BEEF CHILI

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.

BARBECUE CHILI RECIPE

Steps:

• 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.

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Steps:

• Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
• Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

BBQ BEEF CHILI

Steps:

• In a stockpot or Dutch oven over medium-high heat, add the oil, garlic and onion. Sprinkle with salt and pepper and saute until the onion gets tender and aromatic, 3 to 5 minutes. Add the tomato paste and stir well. Add the ground beef and cook until browned, stirring frequently and breaking it apart, about 5 minutes. Add the chili powder and cumin and stir until evenly distributed. Stir in the tomato sauce and broth and lower the heat to a simmer. Cook, stirring occasionally, 30 minutes. Stir in the barbecue sauce and cook for an additional 10 minutes. Serve hot.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
• To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
• Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

BARBECUE CHILI BISCUIT CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
• Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.

BBQ STEAKHOUSE CHILI

Steps:

• Heat oil in large skillet on medium heat. Add next 5 ingredients; stir. Cook 10 min. or until meat is evenly browned, stirring frequently. Spoon into slow cooker sprayed with cooking spray.
• Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
• Serve topped with cheese.

BARBECUE CHILI WITH CORN

Steps:

• In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

TEXAS BBQ SWEET-HOT CHILI

Steps:

• Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
• Add tomatoes, tomato paste and beans.
• Add picante sauce, barbecue sauce, diced green chilies.
• Add any additional chili powder and/or red pepper flakes.
• Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
• Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
• Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!

BARBECUED TURKEY CHILI

Steps:

• In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook on high for 4 hours or until heated through and flavors are blended.

SMOKY BARBECUE CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
• Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
• Place half of the chile mixture in a blender.
• Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
• Pour into a medium bowl and repeat procedure with remaining chile mixture.
• Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
• Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
• Add chile mixture and beef to pan.
• Stir in tomato puree and remaining ingredients except beans; bring to a boil.
• Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
• Stir in beans; cook 15 minutes.
• Garnish with sour cream and chopped green onions, if desired.