Thursday, January 20, 2011

Barbecue Chili with Corn

I needed something quick to cook for dinner last night and I had already went to the store earlier in the week to purchase the ingredients for this recipe. It came together really easy and the subtle taste of BBQ was a nice change to other chilis I am used to eating.

Barbecue Chili with Corn
Source: Real Mom Kitchen

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 can (22 oz) Bush’s southern pit barbecue grilling beans, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can corn, undrained
1 T. chili powder
1 t. ground cumin
1/2 c. shredded Cheddar cheese
2 c. corn chips

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.

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