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!
Barbecue Chili with Corn
Real Mom Kitchen
Ingredients
- 1 lb lean at least 80% 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
- 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.
