Barbecue Chili
Three kinds of beans add a variety of color and texture to this sure-to-please chili.
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Barbecue Chili
Directions
The day before:
- 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.
- 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:
- 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
Nutrition Facts (Barbecue Chili)
- Per serving:
- 381 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 24 mg chol. ,
- 1172 mg sodium ,
- 62 g carb. ,
- 13 g fiber ,
- 23 g pro.
Reviews (1)
cneuhaus5
73 Days Ago
5 stars, delicious, economical/feeds a crowd, addicting and very easy to make! Tastes like sweet baked beans w/beef. Looks & tastes rich, very nicely thick. A little on the sweet side for hubby's taste, though, so next time will cut sugar to 1/4 cup, otherwise perfect! Bacon on top is perfect, but also good with sour cream & some cheddar.