Barbecue Chili with Corn


  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (I used Vidalia)
  • 1 can (22 oz) souther pit barbecue grilling beans, undrained
  • 1 can (14.5 oz fire roasted diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 box (9 oz) frozen sweet corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 cup shredded cheddar cheese
  • 2 cups Fritos (R) corn ships


  1. In a heavy 3-quart saucepan, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked and drain.
  2. Stir in remaining ingredients except cheese and corn chips.*
  3. Heat to boiling and then reduce heat, simmering uncovered for 5 to 10 minutes, stirring occasionally, until corn is tender.
  4. Top individual servings with cheese and corn chips.
*Instead of adding all the ingredients into the 3-quart saucepan, I mixed the remaining ingredients and beef/onion mixture in a crock pot. Then, I divided that into two sauce pans and brought to a boil.

Courtesy of Betty Crocker


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