2 tablespoons olive oil
1-1/2 cups sweet onion chopped
6 large garlic cloves minced
3 pounds ground beef
5 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons salt
3 bay leaves
2 jalapeños seeds & ribs removed and chopped finely
1 crushed tomatoes with puree 28-ounce can
1 low-sodium chicken broth 14.5-ounce can
1 tomato paste 6-ounce can
2 cups Cole’s Sweet Heat barbecue sauce
1 chili beans in sauce 15-ounce can


Heat oil in large sauce pot or Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes.

Add beef and sauté until browned, about 5 min. Add chili powder, cayenne, cumin, basil, bay leaves, oregano, salt, pepper and thyme. Stir 2 minutes.

Mix in jalapeños, tomatoes, broth, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer about 1 hour and 15 min until thickened to desired consistency, stirring occasionally.

Mix in the beans and heat an additional 5 minutes.

Remove bay leaves before serving.