BULL'S-EYE BBQ and Chili Cheese Pot Recipe

Name: BULL'S-EYE BBQ and Chili Cheese Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ground beef; 1 cup oil, divided; 3 Tbsp. Mexican chili powder; 3 Tbsp. steak spice; 3 qt. Bull's-Eye Bold Original Barbecue Sauce, divided; 4 cups red onions, medium dice; 4 cups celery, medium dice; 1 cup large red peppers, seeded, medium dice; 1 cup large yellow peppers, seeded, medium dice Target 1 pkg For $2.99 thru 02/06; 1 cup large green peppers, seeded, medium dice; 1-1/2 cups steak sauce; 6 cups canned kidney beans, undrained; 3 cups canned diced tomatoes in juice, undrained Safeway 1 lb For $1.29 thru 02/09; 4 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese

Servings: persons

ground beef
1 cup oil, divided
3 Tbsp. Mexican chili powder
3 Tbsp. steak spice
3 qt. Bull's-Eye Bold Original Barbecue Sauce, divided
4 cups red onions, medium dice
4 cups celery, medium dice
1 cup large red peppers, seeded, medium dice
1 cup large yellow peppers, seeded, medium dice Target 1 pkg For $2.99 thru 02/06
1 cup large green peppers, seeded, medium dice
1-1/2 cups steak sauce
6 cups canned kidney beans, undrained
3 cups canned diced tomatoes in juice, undrained Safeway 1 lb For $1.29 thru 02/09
4 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese

1
Brown meat in 1/4 cup of the oil (or 1 Tbsp.
2
of the oil for trial recipe) in rondo on high heat; drain.
3
Stir in chili powder and steak spice.
4
Add 2 cups of the barbecue sauce (or 1/2 cup of the barbecue sauce for trial recipe); mix well.
5
Remove from heat; set aside.
6
Saute onions, celery and peppers in remaining 3/4 cup oil (or remaining 3 Tbsp.
7
oil for trial recipe) in large stockpot until crisp-tender.
8
Add steak sauce; mix well.
9
Stir in meat mixture, beans, tomatoes and remaining 2-1/2 L barbecue sauce (or remaining 2-1/2 cups barbecue sauce for trial recipe).
10
Bring to boil on medium heat.
11
Reduce heat to low; simmer 2 hours, stirring frequently.
12
For each serving: Spoon 1-1/2 cups (12 oz.)
13
of the chili into soup bowl; sprinkle with 1 Tbsp.
14
cheese.

1643

kcal

Calories

106

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ground beef, 1 cup oil, divided, 3 Tbsp. Mexican chili powder, 3 Tbsp. steak spice, and more.

Yes, BULL'S-EYE BBQ and Chili Cheese Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

BULL'S-EYE BBQ and Chili Cheese Pot

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