Barbecue Chili with Corn
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Soups on! It’s soup week here at Real Mom Kitchen. I love a good bowl of soup and I’ve got a good line up for you this week. We are starting off the week with a yummy Barbecue Chili with Corn that I adapted from a recipe I found on Pillsbury.com.
As cold weather rolls around, you can still enjoy the yummy barbecue flavor of Summer in this fabulous soup. It’s very similar to a taco soup recipe but with a barbecue flair.
The soup gets it’s yummy barbecue flavor from a can of Bush’s southern pit flavored grillin’ beans. Since most of the work is done with the use of the baked beans in a can, this soup is ready to go in under 30 minutes.
This barbecue chili with corn is the whole family loves and will definitively be one that will frequent our dinner menu. My son even used this recipe once to make chili for a chili cook off contest. He actually won that contest with this recipe!
Ingredients for Barbecue Chili with Corn
- GROUND BEEF
- ONION
- BUSH’S SOUTHERN PIT BARBECUE GRILLING BEANS
- FIRE ROASTED DICED TOMATOES
- TOMATO SAUCE
- CORN
- CHILI POWDER
- CUMIN
- CHEDDAR CHEESE
- CORN CHIPS
Instructions for Barbecue Chili with Corn
Cook the Beef and Onion: In a large pot, cook the ground beef and chopped onion on the stove top over medium-high heat for 5 to 7 minutes, stirring occasionally, until the beef is thoroughly cooked. Drain any excess fat.
Combine Ingredients: Stir in the barbecue beans, diced tomatoes, whole kernel corn, barbecue sauce, chili powder, and salt. Mix well to combine all the flavors.
Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 5 to 10 minutes, stirring occasionally, until the corn is tender and the chili is heated through.
Serve: Spoon the barbecue chili into individual bowls and top with shredded cheese and corn chips. You could even add a little sour cream. This recipe serves 4-6 people.
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can substitute ground turkey, chicken, or even a plant-based ground meat alternative if you prefer. The cooking time may vary slightly depending on the type of meat used.
Can I make this chili ahead of time?
Absolutely! This chili can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftover chili. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Can I add other vegetables to the chili?
Certainly! Feel free to add additional vegetables such as bell peppers, zucchini, or black beans to the chili for extra flavor and nutrition. Add them along with the other ingredients in step 2.
How can I make the chili spicier?
To add more heat to the chili, you can include diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce. Adjust the amount to suit your spice preference.
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn if you prefer. Simply cut the kernels off the cob and use them in place of the canned corn. You’ll need about 1 1/2 cups of fresh corn kernels.
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After cooking the beef and onion, transfer everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until the flavors meld together.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick Barbecue Ham Sandwiches
- Slow Cooker Barbecue Chicken
- Easy Barbecue Pork Sandwiches
- Crock Pot Barbecue Ham
Barbecue Chili with Corn
Real Mom Kitchen
Ingredients
- 1 lb lean at least 80% ground beef
- 1 onion chopped (1 cup)
- 22 oz can Bush's southern pit barbecue grilling beans , undrained
- 14.5 oz can fire roasted diced tomatoes , undrained
- 8 oz can tomato sauce
- 15 oz can corn undrained
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ cup shredded Cheddar cheese 2 oz
- 2 cups corn chips
Instructions
- 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. Serves 4-6.
Nutrition
