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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

BULL'S-EYE BBQ and Chili Cheese Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions