Oven Barbecue Chili
This hearty baked chili, loaded with tender beef and smoky barbecue sauce, conjures images of the Wild West.
- 2 pounds boneless beef chuck pot roast or beef stew meat, cut into 1/2-inch cubes
- 4 garlic cloves, pressed
- 2 cups coarsely chopped onions
- 2 cups diced green bell pepper
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cans (14.5 ounces each) diced tomatoes in sauce, undrained
- 1 can (8 ounces) tomato sauce
- 3/4 cup smoky barbecue sauce
- 2 tablespoons cider vinegar
- 2 tablespoons chili powder
- Optional toppings: reduced-fat shredded cheddar cheese, reduced-fat sour cream and sliced green onions
Preheat oven to 350ºF. Trim any visible fat from meat using Chef’s Knife; cut meat into 1/2-inch cubes and place in Stoneware Baking Bowl. Press garlic over meat using Garlic Press. Coarsely chop onions using Food Chopper. Dice bell pepper using Chef’s Knife. Add onions, bell pepper, beans, tomatoes, tomato sauce, barbecue sauce, vinegar and chili powder to baking bowl; mix well.
- 12 servings of 1 cup
Nutrients per serving:
Calories 260 (24% from fat), Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 20 g, Protein 28 g, Sodium 540 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
1 starch, 3 low-fat meat, 1 vegetable (1 carb)
Chili is a dish with many faces that differs widely by region of the U.S. and by people's personal palettes. In Texas, you'll find chili made of cubed beef, but beans in Texas chili are often considered taboo. Cincinnati chili is made of tomatoes and ground beef. It is spiced with cinnamon, cloves and often chocolate and coffee, and it is served over cooked spaghetti.
Other varieties of canned beans such as kidney, Great Northern or red beans can be substituted for the black beans. Be sure to drain and thoroughly rinse the beans before adding them to recipes to reduce their sodium content.
Choose your favorite prepared smoky or mesquite barbecue sauce for this hearty oven chili.