Texas BBQ Sweet-Hot Chili
photo by Chef shapeweaver
- Ready In:
- 2 lbs ground beef
- 1 onion, chopped
- 1 tablespoon minced garlic
- dill, to taste
- chili powder, to taste
- cumin, to taste
- red pepper flakes, to taste
- 2 (14 ounce) cans diced tomatoes, drained or (14 ounce) cans substitute your favorite rotel
- 1 (6 ounce) can tomato paste
- 4 (16 ounce) cans chili beans
- 3⁄4 cup picante sauce, your favorite flavor and heat
- 1⁄2 - 3⁄4 cup barbecue sauce (I love the original KC Masterpiece, but any thick, sweet BBQ sauce should work.)
- 1 (4 ounce) can diced green chilies
- sour cream
- shredded cheddar cheese
- Frito Scoops
- prepared macaroni and cheese
- 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!
Questions & Replies
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Pretty much made this recipe as given, then, except for 2 servings, I packaged the rest in 2-serving freezer containers & took care of it that way! Now we can look forward to having some of this wonderfully satisfying chili over the next month or so! You have a great recipe here! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
This recipe was made on 4/9/12 for the Spring PAC 2012 Event. Due to what was on hand a few changes were made, but I don't think the changes affected the finished dish.First of all, I used 2 cans of chili seasoned diced tomatoes,then used garlic powder instead of the garlic. Also, since I didn't have picante sauce, the same amount of salsa was used. I didn't have any of the recommended BBQ Sauce, but I did have something similar and that was used. As for the amount of seasonings, about a teaspoon or so of each was used.After letting it simmer on low for about 45 minutes a " Quality Control Taste Test " was done to see if additional seasonings were needed, and I didn't need to add any. My SO and I did find it a bit too sweet for our tastes, but the heat factor was " Spot On ". Thanks for posting and, " Keep Smiling :) "
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I'm a full-time working mom of 3 and married to a great guy who also loves to help me cook, as long as I give him a recipe to do it! We're striving to serve healthy, yummy foods with a range of ingredients and flavors to our kids.