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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

KC BBQ Chili - GS Fall Carnival Winner Recipe

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This recipe for KC BBQ Chili - GS Fall Carnival Winner is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 medium yellow onion chopped
3 tbsp. chopped garlic or garlic paste
5 tbsp. chili powder
4 tbsp. paprika
3 tbsp. cumin
3 tsp. dried oregano
1 lb. ground beef chuck
2 lb. Jimmy Dean breakfast sausage
2 tsp. kosher salt
2 (28 oz.) cans crushed tomatoes with puree
1 can kidney beans, rinsed and drained
2 cans BBQ baked beans, drained (save ¼ of liquid to add to chili)
3 tbsp. minced canned chipotle chilis
3 tbsp. diced green chilis
½ bottle of BBQ Sauce – Original KC Masterpeice
1 c. water
Directions:
Directions:
Heat the oil in an 8 quart heavy bottom stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally until tender, 7 to 10 minutes. Add diced green chilis and diced chipotle chilis. Add the chili powder, paprika, cumin, and oregano and stir until the spices are well combined. Add the ground chuck, sausage, and one teaspoon of kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.

Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour. You can also put in crockpot at low for one hour, then switch to warm.
Personal Notes:
Personal Notes:
This Chili is sweet and children and adults love it! It has won the Good Shepherd Chili Cook-off three years in a row!

 

 

 

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