Fru-Gal's Kitchen: Barbeque Corn Chili!

This was a big hit last night, from babes to adults alike, at our Hat Dinner Party! I quadrupled the recipe to serve 25+ guests.  The subtle, sweet barbeque taste mixed with the spice of the chili pepper makes one delicious bowl of chili.


Barbecue Chili with Corn

• 1 lb lean 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

1. 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.
2. 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.

Serves 6-8