Cowboy Chili is a family favorite. My dad (thinks he) found the original recipe in the Taste of Home magazine, but has altered it a bit. This is so good for those cool fall nights, or even on a warm, summer day. The BBQ flavor is really strong, but so good.
One time, when Chelle and I lived in Auburn, Alabama, our friend Jono was sick and in need of soup. Michelle and I made some Cowboy Chili and brought it over. Unless he was lying, he LOVED it.
Daddy's Cowboy Chili
18 oz. container Lloyd's Shredded BBQ beef, pork, or chicken
29 oz can Diced Tomatoes, not drained
1 can Black Beans, drained and rinsed
1 can Kidney Beans, drained and rinsed
1 1/2 c. Beef Broth, OR 1 can Beef Broth + 1/2 can water
1 chopped Green Bell Pepper
1 t. minced Garlic
In large saucepan/soup pot combine all ingredients. Bring to boil.
Reduce heat. Simmer, uncovered for 15-20 minutes.
Before serving, add 1-2 c. FROZEN corn. Either divvy it up and add it to individual bowls, or add to pot. I like to add it to individual bowls because you can take more or less, and it cools your chili down just a bit, so you can eat it sooner : )
Optional: Sprinkle with shredded Mozzarella Cheese.
We cook it until the pepper is more tender than crisp. I've tried it with pork, beef, and chicken. You can really use any BBQ'd shredded meat, but we always buy Lloyd's. It is great with a side of French or Corn bread. This recipe is the double version. Easily feeds 4+ leftovers. I hope you love it. Comment if you do! It is so easy. The hardest thing to do is open all those cans and chop the pepper.
You can do it!!