Claude's Eat The Bowl Smokey Chili

Chili recipe

(This recipe serves four)

  • 2-3 tbsp. (depending how smoky you want the flavor) Claude's Western Style BBQ Sauce.
  • 2 tbsp. (30 mL) vegetable oil or olive oil
  • 1 cup (250 mL) chopped sweet red and green pepper
  • 2 carrots, peeled or scrubbed and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. (454 g) lean ground beef
  • 1 can (28 oz./796 mL) diced tomatoes
  • 3/4 cup (175 mL) frozen corn or canned corn
  • 4 tsp (18 mL) chili powder
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) pepper
  • 1 can (19 oz./540 mL) white kidney beans or great Northern Beans, drained and rinsed
  • 4 large crusty rolls
  • 1/2 cup (125 mL) shredded Cheddar cheese or Monterey Jack cheese

In your tailgate saucepan, heat oil over medium-high heat; cook red and green peppers, carrots, celery, onion and garlic, stirring often, until softened, about 5 minutes.

Add beef; cook until no longer pink. Stir in Claude's BBQ Sauce, tomatoes, corn, chili powder, salt, cumin, oregano and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes.

Stir in beans; cook, uncovered, for 15 minutes, stirring every 5 minutes. Cut out wedge along top of each roll; pull out some of the inside to hollow out "bowl" with side at least 1/2 inch (1 cm) thick. Spoon in chili and sprinkle with cheese.

Back to blog