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Unca' John's BBQ
Emily Thompson's Award-Winning Chili
1 lb. ground chuck (browned, drained)
½ white onion (diced)
1 packet chili seasoning (30% reduced sodium)
1 to 2 rounded tablespoons Unca’ John’s BBQ Rub
1 bottle Bud Light
2 - 16 oz. cans diced tomatoes in sauce
2 - 8 oz. cans tomato sauce
1 to 2 tablespoons ground cinnamon
Brown and drain ground chuck. Add onions to hot pan with a little left over fat from the beef and sauté for a minute or so to soften the onions. Add in the beef and all the ingredients except for the cinnamon. Stir well. Reduce heat. Simmer for 1 hour stirring occasionally.
Add the cinnamon a table spoon at a time to taste to sweeten it up without being overpowering. Simmer for an additional ½ hour, and then serve.
½ white onion (diced)
1 packet chili seasoning (30% reduced sodium)
1 to 2 rounded tablespoons Unca’ John’s BBQ Rub
1 bottle Bud Light
2 - 16 oz. cans diced tomatoes in sauce
2 - 8 oz. cans tomato sauce
1 to 2 tablespoons ground cinnamon
Brown and drain ground chuck. Add onions to hot pan with a little left over fat from the beef and sauté for a minute or so to soften the onions. Add in the beef and all the ingredients except for the cinnamon. Stir well. Reduce heat. Simmer for 1 hour stirring occasionally.
Add the cinnamon a table spoon at a time to taste to sweeten it up without being overpowering. Simmer for an additional ½ hour, and then serve.
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