Slow Cooker Barbecue Chili With Corn Chips Food

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SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS



Slow-Cooker Barbecue Chili with Corn Chips image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds cubed beef stew meat
2 tablespoons ancho chile powder
2 tablespoons packed light brown sugar
1 tablespoon sweet paprika
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1/3 cup chili sauce (such as Heinz)
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1 16-ounce can chili beans (do not drain)
Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping

Steps:

  • Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
  • Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

BARBECUE CHILI WITH CORN



Barbecue Chili with Corn image

Come home to a hearty chili made using beef, Muir Glen® tomatoes and corn - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 can (22 oz) southern pit barbecue grilling beans, undrained
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 box (9 oz) frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese (2 oz)
2 cups corn chips

Steps:

  • 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 individual servings with cheese and corn chips.

Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 1/2 g

BARBECUED BEEF CHILI



Barbecued Beef Chili image

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. -Phyllis Shyan, Elgin, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 12 servings (3 qt.).

Number Of Ingredients 18

7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon coarsely ground pepper
1/4 to 1/2 teaspoon cayenne pepper
1 fresh beef brisket (3 to 4 pounds)
1 medium green pepper, chopped
1 small onion, chopped
1 bottle (12 ounces) chili sauce
1 cup ketchup
1/2 cup barbecue sauce
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon ground mustard
1 can (16 ounces) hot chili beans, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Optional toppings: Shredded cheddar cheese, chopped white onion and sliced jalapeno peppers

Steps:

  • Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 1037mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 5g fiber), Protein 28g protein.

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