The smoky barbecue sauce adds the perfect accent of flavour to this hearty chili.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. canola oil
1 each onion, green and red bell pepper, chopped
4 small garlic cloves, minced
2 lb. (900 g) extra-lean ground beef
2 Tbsp. chili powder
1 Tbsp. each dried oregano leaves and ground cumin
1/2 tsp. each crushed red pepper and black pepper
2 cans (28 fl oz/796 mL each) diced tomatoes, undrained
1-1/4 cups Diana Sauce Gourmet Western Smokehouse BBQ Sauce
1 can (5.5 fl oz/156 mL) tomato paste
2 cans (19 fl oz/540 mL each) red kidney beans, rinsed
1-1/2 cups frozen corn
1/3 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Heat oil in Dutch oven or large saucepan on medium heat. Add onions, bell peppers and garlic; stir. Cook 3 to 5 min. or until vegetables are beginning to soften, stirring frequently.
Add meat; cook 10 min. or until evenly browned, stirring occasionally. Stir in dry seasonings. Add tomatoes, barbecue sauce and tomato paste; mix well. Bring to boil; simmer on medium-low heat 40 min., stirring occasionally.
Stir in beans and corn; cook 5 min. or until heated through, stirring occasionally. Remove from heat; top with cheese.
Kraft Kitchen Tips!
Serve with crusty whole wheat bread.
Serve chili topped with sour cream or guacamole instead of the cheddar.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.