Texas Barbecue Chili Recipes

TEXAS BBQ SWEET-HOT CHILI

Texas BBQ Sweet-Hot Chili image

This stick-to-your-ribs chili recipe has a sweetness to it that offsets the hot-but-not-too-hot burn that follows. I started with my step mom's recipe and made it my own. The amounts below are really "guesstimates" which makes it a little different every time!

Provided by KT Scarlet

Categories One Dish Meal

Time 1h

Yield 4 Quarts, 10-12 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs ground beef
1 onion, chopped
1 tablespoon minced garlic
dill, to taste
chili powder, to taste
cumin, to taste
red pepper flakes, to taste
2 (14 ounce) cans diced tomatoes, drained or 2 (14 ounce) cans substitute your favorite rotel
1 (6 ounce) can tomato paste
4 (16 ounce) cans chili beans
3/4 cup picante sauce, your favorite flavor and heat
1/2-3/4 cup barbecue sauce (I love the original KC Masterpiece, but any thick, sweet BBQ sauce should work.)
1 (4 ounce) can diced green chilies
sour cream
shredded cheddar cheese
Frito Scoops
prepared macaroni and cheese

Steps:

Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
Add tomatoes, tomato paste and beans.
Add picante sauce, barbecue sauce, diced green chilies.
Add any additional chili powder and/or red pepper flakes.
Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!

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