BBQ Chili
Prep
Cook
Total
Yield 8 SERVINGS
BBQ Chili with smoked sausage, ground beef, chopped brisket and tons of flavor.
Ingredients
- 1 pound of ground beef, cooked
- 1 pound of brisket, chopped (approx. 2 C)
- 1 pound of smoked sausage, sliced into 1/4 inch pieces
- 3 C beef stock
- 2 cans of black beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 2- 15 oz. cans of fire roasted tomatoes
- 1- 8 oz. can of tomato sauce
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp oil
- 3 Tbsp chili powder 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 3 tbsp Head Country Original Seasoning 1/4 C brown sugar
- 1 C Head Country BBQ Sauce
optional garnishes
- green onion, sliced
- jalapeno, thinly sliced
- sharp cheddar cheese, shredded
- sour cream
Instructions
- In a large Dutch oven, Brown the ground beef and set aside.
- Cook the smoked sausage in the remain oil till brown. Remove and set aside.
- Add the 2 Tbsp of oil to the pot and sauté the chopped onion and minced garlic till translucent; about 3 minutes. Add the seasonings (chili powder, cumin, smoked paprika, salt, cayenne pepper) and stir till fragrant.
- Turn the heat down to medium-low. Add the fire roasted tomatoes, tomato sauce, and beef broth.
- Add the black beans and kidney beans. Let simmer for 15 minutes.
- Stir in the BBQ sauce, Head Country Original seasoning, and brown sugar. Let simmer for an additional 5 minutes.
- Slowly add in the cooked meats. Let simmer for 10 minutes. Turn to low to keep warm.
- Adjust seasonings to taste. If bland, add more salt! It can be hard to determine how much salt to add initially because it depends on the meats you choose to use.
- Garnish with scallions, shredded cheddar cheese, and sour cream.
Recipe by First and Full at https://firstandfull.com/3-meat-bbq-chili-head-country/