Souper Sunday - BBQ Chili

Back in October, I promised a second chili recipe to go with the Chili Seasoning Mix. See Souper Sunday - Shrimp-and Poblano Chili for reference

Here is the Chili Seasoning Mix recipe again
Makes about 1 1/2 cups
Prep 5 min

3/4 cup chili powder
2 Tbsp. ground cumin
2 Tbsp. dried oregano
2 Tbsp. dried minced onion
2Tbsp. sugar
2 tsp. dried minced garlic

1. Stir all ingredients. Store seasoning mix in a an airtight container up to 4 months. Shake or stir before using. Good in chili, pork, chicken.

BBQ Chili (Southern Living Magazine - January 2007)
Makes 8 Servings
Prep: 5 min, Cook: 20 minutes or longer

Pick up shredded pork from your favorite restaurant or use ready-to-serve OR leftovers which is what I do.
1 2/2 lb. shredded BBQ pork, beef, or chicken
2 cans of diced tomatoes with green pepper, celery and onion (14.5 oz)
1 can tomato sauce ( 8 oz)
1 cup BBQ sauce of your choice
1/2 cup chili seasoning mix
(the recipe does not call for beans, but I added 2 cans of rinsed butter beans) - umm good.

1. Stir together shredded pork and remaining ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings.

Saladmaster customers note: Put all ingredients in your 4, 5 or 7 quart. Lid on - medium- click - low for as little as 30 minutes or up to a few hours.

Need a good BBQ recipe? Leave a comment here and I will post a great one.