⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 cup Dried kidney beans
• 2 tablespoons Olive oil
• 1 large Onion
• 2 cloves Garlic
• 1 pound Ground beef
• 1 (14 ounce) can BBQ sauce
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 2 (14.5 ounce) cans Diced tomatoes

📖 Instructions

1. First things first, let's get those beans cooking. Rinse 1 cup of dried kidney beans thoroughly under cold water. Then, in a large bowl, cover them with plenty of water (about 4 cups) and let them soak overnight (or at least for 6 hours). This will help them cook quicker and more evenly. Trust me on this one!
2. Once your beans are all plump and happy after their soak, drain them really well in a colander. Now, grab that big pot (or Dutch oven—we're goin' big here!) and add 2 tablespoons of olive oil. Heat it over medium heat. You want it hot enough to make the onions sizzle, not burn them.
3. Next up, chop 1 large onion and 2 cloves of garlic. Sauté those beauties in the hot oil until the onion is softened and translucent, about 5 to 7 minutes. Stir occasionally, or those onions will stick to the pot! Don't worry, that's a totally normal kitchen sound.
4. Now for the flavor bomb explosion! Add 1 pound of ground beef (or turkey, if you're feeling healthy!) to the pot and break it up with your wooden spoon. Cook until it's browned, about 8 minutes, stirring to make sure it doesn't burn. We want it nicely browned but not crispy.
5. Time for the BBQ magic. Stir in 1 (14 ounce) can of your favorite BBQ sauce. I'm a sucker for Sweet Baby Ray's, but whatever your heart (and tastebuds) desire works here! Also add 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Give it all a good stir.
6. Next add those pre-soaked and drained kidney beans to the party. Stir everything together, then add 2 (14.5 ounce) cans of diced tomatoes (undrained—we want that yummy juice!). Don't forget to stir again to combine all the deliciousness.
7. Now for the long slow simmer. Bring the chili to a boil, then immediately reduce the heat to low, cover, and let it simmer for at least an hour. The longer it simmers, the deeper and more intense the flavors become. I usually let mine go for at least 1.5 to 2 hours; sometimes I even forget it and let it cook for 3!
8. Once the chili is cooked to your liking (it should be nice and thick), taste and adjust seasonings. You might want to add more BBQ sauce, chili powder, or cumin to boost the flavor. Salt and pepper to taste, too! It's your chili—make it your own.
9. Once you have reached peak chili flavor nirvana, serve it up! I love serving it with a dollop of sour cream or shredded cheese on top. But that's just me—cornbread and tortilla chips are always crowd pleasers.
10. Enjoy your awesome BBQ chili creation!

📝 Notes

• For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
• Feel free to adjust the amount of BBQ sauce to your liking.
• If using canned beans, make sure to drain and rinse them before adding them to the chili.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for 2-3 months