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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.

Barbecue Chili with Corn | realmomkitchen.com

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!

  • GROUND BEEF
  • ONION
  • BUSH’S SOUTHERN PIT BARBECUE GRILLING BEANS
  • FIRE ROASTED DICED TOMATOES
  • TOMATO SAUCE
  • CORN
  • CHILI POWDER
  • CUMIN
  • CHEDDAR CHEESE
  • CORN CHIPS

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.

Barbecue Chili with Corn | realmomkitchen.com

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.

Barbecue Chili with Corn | realmomkitchen.com

Barbecue Chili with Corn

Real Mom Kitchen

This Barbecue Chili with Corn is a hearty and flavorful dish made with ground beef, barbecue beans, diced tomatoes, and corn, all simmered together. Quick to prepare, this chili is perfect for a satisfying meal on busy days. Top individual servings with shredded cheese and corn chips for an added crunch and extra flavor.
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Beef, Main Dish
Cuisine American
Servings 6 servings
Calories 515 kcal

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

Serving: 1 serving | Calories: 515kcal | Carbohydrates: 60g | Protein: 29g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 1001mg | Potassium: 958mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1118IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 5mg
Keyword barbecue, chili
Tried this recipe?Let us know how it was!

4.50 from 2 votes

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13 Comments

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  3. 5 stars
    All ingredients are kept on hand for this meal. Our 9 year old daughter does not like chili. So I heat up some crunchy taco shells, fill with some chili, sour cream & shredded cheese and she eats “BBQ beef & corn tacos” LoL…kids…TY!

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  10. Hubby and I are trying this recipe tonight but changing it a bit since I’m cooking it in the crock pot. Smells yummy and we can’t wait for dinner!