Wednesday, March 14, 2012

Barbecue Chili with Corn

Barbecue Chili with Corn
(recipe found at www.bettycrocker.com)

1 pound lean ground beef
1 large onion, chopped, 1 cup
1 can (22 ounces) southern pit barbecue grilling beans, undrained
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 box (9 ounces) frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
2 cups corn chips

In heavy 3 quart saucepan, cook beef and onion. Drain. Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5-10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

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