How to Make Chili Chili Bang Bang is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine-ripened tomatoes. All opinions are my own.
Old man winter took his sweet time arriving at my southern home, but when he finally made it, he arrived in style. Baby, it’s cold outside and that means it’s time to make a big batch of my Chili Chili Bang Bang! It has a nice kick for those of us who like it hot, but it’s not over-the-top spicy. It’s just right!
To ensure my Chili Chili Bang Bang will taste amazing, I have a few tricks up my sleeve. I always begin with Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans. For this recipe, I use two cans of each.
Let’s Make Chili Chili Bang Bang
In a dutch oven or large saucepan, brown ground chuck and diced onion. Drain.
Add the spices and two cans of Hunt’s vine ripened tomatoes.
Add two cans of BUSH’S slow-simmered chili beans.
Stir in 2 tablespoons grape jelly and bring to a boil. Lower the heat and simmer for 30 minutes. The grape jelly adds a little bit of sweetness and balances out the acidity.
Helpful Hint: If you had rather use a slow cooker, mix all the ingredients together, transfer to a slow cooker and cook on slow for 4 hours. This is the method I use when I’m making my Chili Chili Bang Bang for gameday.
Top with your favorite chili toppings before serving. I like to top my chili with shredded cheese and cherry peppers. You can also use tortilla chips, sour cream, avocado, limes. Hey, it’s your bowl of chili! Top it any way you like.
Alli’s Chili Chili Bang Bang
Chili Chili Bang Bang is my family's favorite chili! It has just enough heat and is meaty and delicious.
Ingredients
- 2 pounds ground chuck
- l large onion, diced
- 2 teaspoons minced garlic
- 3 tablespoons chili powder
- 3 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 3 chipotle peppers in adobo sauce, diced
- 2 cans BUSH'S chili beans
- 2 cans Hunt's diced tomatoes
- 2 Tablespoons grape jelly
- Garnish with cheese, sour cream and cherry peppers
Instructions
- In a dutch oven or large saucepan, on medium high heat, brown ground chuck and diced onion. Drain.
- Stir in the garlic, chili powder, cumin, salt, oregano, and chipotle peppers.
- Add BUSH's Chili Beans and Hunt's diced tomatoes. Stir well to combine.
- Add the grape jelly.
- Simmer on low for 30 minutes OR transfer to a slow cooker and cook on low for up to 4 hours.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 446Total Fat 23gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 11gCholesterol 105mgSodium 779mgCarbohydrates 25gFiber 5gSugar 11gProtein 36g
How to Store Leftover Chili Chili Bang Bang
We rarely have leftover chili at my house, but if you do, chili freezes beautifully! Freeze in airtight containers or heavy-duty freezer bags for up to six months.
Get More Chili Recipes
To find more fabulous chili recipes using BUSH’S Chili Beans and Hunt’s vine-ripened tomatoes, be sure and visit Chili Pride!
How to Make Chili Chili Bang Bang is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine-ripened tomatoes. All opinions are my own.
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