With Willards Kitchen BBQ Rub
Makes about 8 Servings
On a cold football day, you need something to stick to the ribs and soak up all your football fun. Check out this bean-less chili. Using Willards Kitchen BBQ Rub, this chili is a little sweet and a little spicy. Eat it in a bowl with sour cream and cheese, or mix it with some velveeta for a meaty and creamy dip to use with tortilla chips. Even better, pour over some french fries and cover with cheese and nacho toppings! Double or triple the recipe for your large party. Enjoy!
- 2 pounds ground beef (I like lean, but 80/20 will work great)
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/3 cup Willards Kitchen BBQ Rub
- 1 1/2 teaspoons ground cumin
- 2 teaspoons dried basil
- 1 (28 oz) can diced tomatoes with juice
- 1 (4 oz) can diced green chile peppers, drained
- 1 (15 oz) can tomato sauce
- 1 (12 oz) beer - I like a light beer, but the choice is up to you
- 1 tablespoon of white or red vinegar - your choice
- 1 teaspoon or more of hot sauce - I like Sriracha or Tabasco
- Extra salt and pepper to taste
Directions (Step by Step)
- In a large saucepan over medium heat, place the ground beef, onion and garlic and cook, stir the beef until crumbled and no longer pink and the onion is tender. Drain the fat and return to the stove.
- Add the Willards Kitchen BBQ Rub, cumin and basil. Stir and cook for two minutes.
- Add in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to remove bits of goodness that are stuck to the pan.
- Mix in hot sauce.
- Reduce the heat to low, cover and simmer for two hours. Remove the lid and cook for another thirty minutes.
- Taste and add salt and pepper if needed.
- Eat as is, or with shredded cheddar cheese and sour cream.
- To make a dip, add 1 pound velveeta cheese (or more) and serve with tortilla chips.