Barbecue Black Bean Chili

6 Servings

20 Minutes

Ingredients:

1 container (18 oz) refrigerated original barbecue sauce with shredded pork or chicken

2 cans (15 oz each) black beans, drained, rinsed

1 can (28 oz) crushed tomatoes, undrained

1 can (14 oz) beef broth

1 package (1.25 oz) taco seasoning mix

1 teaspoon ground cumin

1 teaspoon chili powder

Toppings, if desired

Sour cream

Grated cheese (such as Colby-Monterey Jack or Cheddar)

Salsa

Pickled jalapeño slices and/or chopped green chiles

Red pepper sauce

Tortilla chips

Method:

In 4 1/2-quart Dutch oven or 4-quart saucepan, mix chili ingredients. Heat to boiling over medium-high heat, stirring occasionally.

Reduce heat; simmer uncovered 20 minutes, stirring occasionally.* Serve with choice of toppings.

High Altitude (3500-6500 ft): Add 1/ 4 cup water to all chili ingredients.

Chef's Notes:

For a thicker consistency and more flavor, simmer longer. If time does not permit longer cooking, mix 1 tablespoon cornstarch and 1/4 cup cold water until blended. Stir into chili; return to boiling and cook until desired consistency.

Liz Castle
Tujunga, California
Bake-Off® Contest 39, 2000