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Pat’s Famous BBQ Chili
prep time 20 min | makes 14 servings, 1 cup chili and 5 crackers each
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| 2 |
Tbsp. vegetable oil |
| 4 |
cloves garlic, finely chopped |
| 2 |
onions, finely chopped |
| 1 |
each: red and yellow bell pepper, chopped |
| ¼ |
cup chili powder |
| 2 |
Tbsp. ground cumin |
| 1 |
Tbsp. smoked paprika |
| 2 |
tsp. dried oregano leaves |
| 1 |
lb. each: ground turkey and hot Italian turkey sausage, casings removed |
| ½ |
cup beer |
| 1 |
can (15 oz.) each: kidney and pinto beans, drained, rinsed |
| 1 |
can (28 oz.) diced tomatoes, drained |
| ¾ |
cup KRAFT Hickory Smoke Barbecue Sauce |
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BREAKSTONE’S or KNUDSEN Sour Cream and KRAFT Shredded Cheddar Cheese, for garnish |
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PREMIUM Saltine Crackers |
- HEAT oil in large skillet. Add next 7 ingredients; stir. Cook until vegetables are tender and seasonings are aromatic, about 10 min.
- ADD turkey and sausage; break meat up with the back of a wooden spoon. Cook until no longer pink, about 4 min. Stir in beer and scrape up any bits that are stuck to the bottom of the pan.
- ADD to a large slow cooker. Stir in beans, tomatoes and barbecue sauce. Cover with lid and turn the heat to LOW; cook for 8 hours. (Or, cook on HIGH for 5 hours.)
- TOP chili with sour cream and cheese. Serve with the crackers.
This is a great game-day chili that will feed a big crowd. Use any leftovers to top baked potatoes and cooked OSCAR MAYER Wieners.
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