Barbecue Chili

Three kinds of beans add a variety of color and texture to this sure-to-please chili.

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5.0 by 2 people

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  • Makes: 10 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Barbecue Chili

Directions

The day before:

  1. In large skillet, cook ground beef, onion and garlic over medium-high heat until ground beef is cooked through, stirring to break into bite-size pieces. Drain off fat. Transfer to 5- to 6-quart slow cooker.
  2. Add tomatoes with their juices, ketchup, brown sugar, chili powder, molasses, Worcestershire sauce, cumin and mustard to mixture in slow cooker; stir to combine. Stir in kidney, pinto and cannellini beans. Cover slow cooker; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle chili into a large serving container or leave the chili in the removable slow cooker crockery liner. Cover and chill overnight.

The next day:

  1. One hour before leaving, transfer chili back into slow cooker. Heat on high heat setting for 1 hour. Transfer to tailgating site; keep warm with car adapter. To serve, ladle chili into bowls. If desired, top each serving with bacon strips and jalapeno slices.

From the Test Kitchen

COOKER SIZE:

5- to 6-quart

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Nutrition Facts (Barbecue Chili)

  • Per serving:
  • 381 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 24 mg chol.,
  • 1172 mg sodium,
  • 62 g carb.,
  • 13 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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2 Ratings

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