Barbecue Beef Chili

Both Joe and I really like chili, so I'm always eager to try out new recipes. This one came from the Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook that Joe got me for my birthday. You know I love to use my crockpot so this cookbook is perfect! This chili was the first recipe I tried from the book. The addition of barbecue sauce to the traditional chili ingredients made it interesting, although Joe felt it also made the chili too sweet. He did enjoy the mix of ground beef and stew beef, however, and I think I will begin incorporating stew beef into my other chili recipes since it was a nice addition. This recipe won't replace my current favorite chili recipe, but it was a nice twist on the traditional. I served my chili with a a handful of Fritos (because I now know that Fritos make many things taste better) in each bowl and corn muffins.

Barbecue Beef Chili

1 lb lean ground beef

1 pound stew beef, cut into bite sized pieces

2 cans (14.5 ounces each) kidney beans, rinsed and drained

1 bottle (18 ounce) mesquite-flavored barbecue sauce

1 can (14.5 ounce) diced tomatoes

1 cup frozen chopped onion

1 cup frozen chopped bell pepper

1 can (4 ounce) chopped mild green chile peppers

1 packet hot chili seasoning mix

Chopped onions (optional)

Shredded cheese (optional)

In a large skillet over high heat cook and stir ground beef until browned, breaking up clumps. Drain. In a slow cooker, stir together beef, stew meat, kidney beans, barbecue sauce, undrained tomatoes, onion, pepper, chile peppers and chili seasoning; mix until thoroughly combined. Cover and cook on low for 6-8 hours. Serve with chopped onion and shredded cheese, if desired.