Barbecued Beef Chili Recipes

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BARBECUED BEEF CHILI



Barbecued Beef Chili image

Can't decide whether to make BBQ beef or chili? This recipe solves the problem and will please all of your guests.

Provided by Land O'Lakes

Categories     Lunch     Beef     Chili     Stew     Soup and Stew     Main Course     Meat, poultry, and seafood

Yield 8 servings

Number Of Ingredients 11

1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1 (2 1/2-pound) beef brisket
1 (15-ounce) can tomato sauce
1 cup barbecue sauce
1 small (1/2 cup) onion, chopped
1 (28-ounce) can bold & spicy baked beans
3/4 cup beer or chicken broth
Sour cream, if desired
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

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.

Nutrition Facts : Calories 410 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 910 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Sugar grams, Protein 29 grams

BARBECUED BEEF CHILI



Barbecued Beef Chili 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

Time 6h10m

Yield 12 servings (3 qt.).

Number Of Ingredients 18

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, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 1037mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 5g fiber), Protein 28g protein.

BARBECUE CHILI RECIPE



Barbecue Chili Recipe image

Chili flavored with barbecue sauce for a quick and tasty dinner.

Provided by Kate @ I Heart Eating

Categories     Main Course

Time 1h30m

Number Of Ingredients 11

1 pound lean ground beef
1 yellow or white onion (finely chopped)
2-15 ounce cans kidney beans (rinsed and drained)
15 ounce can black beans (rinsed and drained)
3-14 ounce cans diced tomatoes
16-18 ounce bottle of barbecue sauce
1 teaspoon chili powder (feel free to add more if you like things on the spicier side)
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 tablespoon cumin
1 tablespoon brown sugar

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.

Nutrition Facts : ServingSize 1 serving, Calories 258 kcal, Carbohydrate 39 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 867 mg, Fiber 5 g, Sugar 23 g

BBQ BEEF CHILI



BBQ Beef Chili image

You can wrap yourself up in a cozy blanket and melt away the stress of the day with a warm bowl of this bold-flavored chili, an indulgence that you can feel good about eating!

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 teaspoons olive oil
3 garlic cloves, minced
1 medium onion, diced
Salt and freshly ground black pepper
1 tablespoon tomato paste
1 pound lean ground beef (at least 90 percent lean)
2 tablespoons chili powder
1 teaspoon ground cumin
One 15-ounce can no-salt-added tomato sauce
1 cup low-sodium chicken broth
3 tablespoons barbecue sauce

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.

Nutrition Facts : Calories 314 calorie, Fat 14 grams, SaturatedFat 5 grams, Sodium 490 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 27 grams

CROCK POT BARBECUED BEEF CHILI



Crock Pot Barbecued Beef Chili image

Make and share this Crock Pot Barbecued Beef Chili recipe from Food.com.

Provided by bmcnichol

Categories     Meat

Time 6h10m

Yield 12 serving(s)

Number Of Ingredients 17

7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seeds
1 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
3 -4 lbs beef brisket
1 medium green pepper, chopped
1 small onion, chopped
1 (12 ounce) bottle 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 (15 1/2 ounce) can hot chili beans
1 (15 1/2 ounce) can great northern beans, rinsed and drained

Steps:

  • Combine the first five ingredients and rub over brisket.
  • Cut into eight pieces and place in crock pot.
  • Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard and pour over meat.
  • Cover and cook on high for 5-6 hours or until meat is tender.
  • Remove meat and cool slightly.
  • Skim fat from cooking juices.
  • Shred meat with two forks and return to slow cooker.
  • Reduce heat to low.
  • Stir in the beans.
  • Cover and cook for 1 hour or until heated through.

Nutrition Facts : Calories 541.4, Fat 31.2, SaturatedFat 12.3, Cholesterol 82.8, Sodium 922.7, Carbohydrate 38.1, Fiber 6.8, Sugar 15.2, Protein 26.8

BARBECUED BEEF



Barbecued Beef image

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

Provided by CORWYNN DARKHOLME

Categories     100+ Everyday Cooking Recipes

Time 10h20m

Yield 12

Number Of Ingredients 10

1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 (4 pound) boneless chuck roast

Steps:

  • In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
  • Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  • Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g

BARBECUE CHILI WITH CORN



Barbecue Chili with Corn image

Come home to a hearty chili made using beef, Muir Glen® tomatoes and corn - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 can (22 oz) southern pit barbecue grilling beans, undrained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 box (9 oz) frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese (2 oz)
2 cups corn chips

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.

Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 1/2 g

GRILLED CHILI



Grilled Chili image

This is my extra-special chili recipe. It's a little time-consuming, but it's worth it! It's always a hit at potlucks. Watch out for the chipotle if you're not used to it--it can sneak up on you. Don't leave it out, though, as it imparts a deliciously smoky flavor to the chili. You can grill this over gas, but if you have the option of grilling over coals or a fire, do it--it'll taste much better!

Provided by Halcyon Eve

Categories     Peppers

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs lean beef, trimmed of fat and cut into 1-inch cubes (I usually use round)
1/4 cup chili powder
1 tablespoon ground chipotle chile pepper
2 anaheim chilies
2 jalapeno peppers
2 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can navy beans, drained
2 (14 1/2 ounce) cans diced tomatoes with juice, undrained
2 (14 1/2 ounce) cans tomato sauce
shredded cheese (garnish) (optional)
sour cream (garnish) (optional)

Steps:

  • Prepare a coal fire or preheat a gas grill.
  • Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture.
  • Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier).
  • Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes.
  • Remove beef cubes from skewers and set aside.
  • Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice.
  • Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark).
  • Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended.
  • Serve with garnished with shredded cheese or sour cream, if desired.

Nutrition Facts : Calories 475.4, Fat 12.6, SaturatedFat 3.4, Cholesterol 66.9, Sodium 1162.2, Carbohydrate 55.5, Fiber 17.7, Sugar 11.4, Protein 38.7

BARBECUE CHILI BISCUIT CASSEROLE



Barbecue Chili Biscuit Casserole image

Sometimes you just don't have time to make chili and biscuits. This casserole combines barbecue chili and refrigerated biscuits in one dish to make dinner extra easy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium red bell pepper, chopped (1 cup)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 cup barbecue sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon chili powder
1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Southern Recipe biscuits (8 biscuits)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions

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.

Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 22 g, TransFat 0 g

BBQ STEAKHOUSE CHILI



BBQ Steakhouse Chili image

This hearty BBQ Steakhouse Chili is made with tomatoes, beans and a pound each of beef top round steak and extra-lean ground beef.

Provided by My Food and Family

Categories     Home

Time 7h30m

Yield 14 servings, 1 cup each

Number Of Ingredients 10

2 Tbsp. oil
1 lb. beef top round steak, cut into 1/2-inch pieces
1 lb. extra-lean ground beef
1 onion, finely chopped
1/4 cup A.1. Dry Rub Bold Original
3 cloves garlic, minced
2 cans (16 oz. each) kidney beans, rinsed
2-1/2 cups undrained canned no-salt-added diced tomatoes
1 bottle (18 oz.) KRAFT Hickory Smoke Barbecue Sauce
3/4 cup KRAFT Shredded Cheddar Cheese

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.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 14 g, Protein 18 g

BARBECUED BEEF RIBS



Barbecued Beef Ribs image

These tender, slow-cooked beef ribs with a tangy sauce are a cinch to make. They're great for picnics and parties. -Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 11

1 large sweet onion, halved and sliced
1/2 cup water
2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of choice
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Steps:

  • Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender., In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through. , Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

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