Texas Bbq Sweet Hot Chili Recipes

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TEXAS-STYLE BBQ SAUCE



Texas-Style BBQ Sauce image

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina

Provided by Taste of Home

Time 25m

Yield 1-3/4 cups.

Number Of Ingredients 11

1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder

Steps:

  • In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET SPICY HOT CHILI



Sweet Spicy Hot Chili image

This chili is pretty hot, but it won't burn your tongue or lips. It has good flavor and is slightly sweet. Makes approximately 12 soup bowls. For a smaller pot, divide each ingredient portion in half.

Provided by ShortRedhead78

Categories     One Dish Meal

Time 1h40m

Yield 12 soup bowls

Number Of Ingredients 20

3 1/2 lbs ground beef, fresh (not frozen)
3 yellow onions, medium, diced
3 garlic cloves, minced
2 habanero peppers
2 jalapeno peppers
2 serrano chili peppers
2 red chili peppers
2 (10 ounce) cans original Rotel Tomatoes
1 (10 ounce) can hot Rotel Tomatoes
1 (10 ounce) can Rotel chili fixins tomatoes
1 (16 ounce) can baked beans (I prefer Bush's vegetarian baked beans)
1 (15 1/2 ounce) can light red kidney beans, drained
1 (12 ounce) can beer (I prefer Blue Moon)
1 tablespoon ground cayenne pepper
1 tablespoon cajun seasoning
1/2 cup barbecue sauce, your favorite kind (I prefer Sweet Baby Ray's)
8 ounces sour cream
1/2 cup romano cheese or 1/2 cup asiago cheese
3 cups mexican cheese, shredded
1 large white onion, diced

Steps:

  • Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
  • In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
  • When about half of the beef is browned, add the diced yellow onions and minced garlic.
  • While beef is browning, finely dice all 8 peppers into very small pieces.
  • When beef is browned (no more pink), drain out as much grease as possible.
  • Turn heat to low, and add the diced peppers. Continue stirring occasionally.
  • While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
  • When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
  • Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
  • After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
  • Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.

Nutrition Facts : Calories 610.5, Fat 35.5, SaturatedFat 17.2, Cholesterol 138.6, Sodium 1047.6, Carbohydrate 31.8, Fiber 5.5, Sugar 10.8, Protein 40.1

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