- Chili:
- 1 (18 ounce) container refrigerated original barbecue sauce with shredded pork or chicken
- 2 (15 ounce) cans Progresso® Black Beans, drained, rinsed
- 1 (28 ounce) can Progresso® Crushed Tomatoes, undrained
- 1 (14 ounce) can beef broth
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Toppings, if desired:
- Sour cream
- Grated cheese (such as Colby-Monterey Jack or Cheddar)
- Old El Paso® Thick 'n Chunky Salsa
- Old El Paso® Pickled Jalapeno Slices and/or Chopped Green Chiles
- Red pepper sauce
- Tortilla chips
- In 4 1/2-quart Dutch oven or 4-quart saucepan, mix all chili ingredients. Heat over medium-high heat to boiling, stirring occasionally.
- Reduce heat; simmer uncovered 20 minutes, stirring occasionally. Serve with choice of toppings.