{soups-salads-and-salad-dressings} Barbecue Chili with Corn

 

Barbecue Chili with Corn 

 

INGREDIENTS

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) Green Giant® Simply Steam® Niblets® frozen corn

1 tablespoon chili powder

1 teaspoon ground cumin

½ cup shredded Cheddar cheese (2 oz)

2 cups corn chips

DIRECTIONS

1In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2Stir 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.

You can use any type of baked beans in this spicy chili that goes from start to finish in 30 minutes.

Substitute fresh corn kernels for the frozen corn.

High Altitude (3500-6500 ft)

High Altitude Directions.

 

From Pillsbury.

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