Claude's Smoked Chili

  • 2-3 tablespoons (depending on taste) Claude's Western Style BBQ Sauce
  • 2 tablespoons of vegetable oil or olive oil
  • 1 cup red and green bell peppers, minced
  • 2 carrots, washed, peeled and thinly sliced
  • 2 stalks celery, cut skinny
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 lb of ground beef, low-fat
  • 1 can (28 oz) diced tomatoes
  • 3/4 cup of frozen or canned corn
  • 4 tsp chili powder
  • 1 teaspoon salt
  • 1/2 tsp ground cumin
  • 1/2 tsp of dry oregano
  • 1/2 tsp pepper
  • 1 can (19 oz) of white beans or kidney beans
  • 4 large, round loaves
  • 1/2 cup (125 mL) cheese Cheddar or Monterey Jack

In a saucepan, heat oil over medium-high heat; cook peppers, carrots, celery, onion and garlic until soft, stirring frequently, about 5 minutes.

Add meat and cook until it no longer looks pink. Top with Claude's Western Style BBQ Sauce, tomatoes, corn, chili powder, salt, cumin, oregano, pepper and bring to a boil.

Cover and simmer for about 30 minutes, stirring every 10 minutes.

Add beans and cook uncovered for about 15 minutes, stirring every 5 minutes.

Cut a slit in the top of each loaf and scoop out the center until the loaves resemble a bowl in which the edges are at least 1/2 inch (1 cm) thick. 

Fill the bread with a few tablespoons of chili con carne and finish them with a touch of cheese.

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