Prep Time:
10 mins
Cook Time:
6 hrs 15 mins
Additional Time:
8 hrs 30 mins
Total Time:
14 hrs 55 mins
Servings:
20
Yield:
5 quarts
Ingredients
Directions
Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
Refrigerate chili, 8 hours to overnight.
Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Cook's Notes:
You can also make this in a 5-quart slow cooker.
Substitute 1 to 2 cups cubed cooked ham for the bacon if desired. Substitute 3 cups fresh tomatoes for the canned if desired.
Substitute barbeque sauce for the rub if preferred.
Nutrition Facts (per serving)
196
Calories
6g
Fat
25g
Carbs
12g
Protein
