I am always on the lookout for a different chili recipe. There are countless ways to make chili. With beans. Without beans. With meat. Without. You get the point. This one peaked my interest because of the BBQ sauce. Got to have my BBQ fix anyway I can.
And this version certainly was not a disappointment.
Barbecue Chili with Corn
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 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese (2 oz)
2 cups 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 with whatever fixings you enjoy.