SMOKY BARBECUE SAUCE
My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. -Carla Holland, Oktaha, Oklahoma
Provided by Taste of Home
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SMOKY BARBECUE CHILI
Make and share this Smoky Barbecue Chili recipe from Food.com.
Provided by rickoholic83
Categories Pork
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 19
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.
SMOKY BBQ CHILI
Categories Bean
Number Of Ingredients 19
Steps:
- 1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent. 2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes. 3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked. 4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn't dry out. If it does, add a bit more broth to thin out. 5. About 15 minutes before it's done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.
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