Chili meat is replaced with sassy barbecue pork or chicken in this updated version of a classic.
Prep Time: 30 Min Total Time: 30 Min Makes: 6 servings (1 1/3 cups each) Paula Murphy
Bake-Off® Contest 41, 2004
Toppings, if desired
Grated cheese (such as Colby-Monterey Jack or Cheddar)
Old El Paso® Thick 'n Chunky Salsa
Old El Paso® Pickled Jalapeño Slices and/or Chopped Green Chiles
Red pepper sauce
1 (18-ounce) container refrigerated original barbecue sauce with shredded pork or chicken
2 (15-ounce) cans Progresso® Black Beans, drained, rinsed
1 (28-ounce) can Progresso® Crushed Tomatoes, undrained
1 (14-ounce) can beef broth
1 (1-ounce) package Old El Paso® Taco Seasoning Mix
1 teaspoon ground cumin
1 teaspoon chili powder
In 4 1/2-quart Dutch oven or 4-quart saucepan, mix all chili ingredients.
Heat over medium-high heat to boiling, 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. Continue as directed above.