BULL'S-EYE BBQ and Chili Cheese Pot

• ground beef
• 1 cup oil, divided
• 3 Tbsp. Mexican chili powder
• 3 Tbsp. steak spice
• 3 qt. Bull's-Eye Bold Original Barbecue Sauce, divided
• 4 cups red onions, medium dice
• 4 cups celery, medium dice
• 1 cup large red peppers, seeded, medium dice
• 1 cup large yellow peppers, seeded, medium dice Target 1 pkg For $2.99 thru 02/06
• 1 cup large green peppers, seeded, medium dice
• 1-1/2 cups steak sauce
• 6 cups canned kidney beans, undrained
• 3 cups canned diced tomatoes in juice, undrained Safeway 1 lb For $1.29 thru 02/09
• 4 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese

1. Brown meat in 1/4 cup of the oil (or 1 Tbsp.
2. of the oil for trial recipe) in rondo on high heat; drain.
3. Stir in chili powder and steak spice.
4. Add 2 cups of the barbecue sauce (or 1/2 cup of the barbecue sauce for trial recipe); mix well.
5. Remove from heat; set aside.
6. Saute onions, celery and peppers in remaining 3/4 cup oil (or remaining 3 Tbsp.
7. oil for trial recipe) in large stockpot until crisp-tender.
8. Add steak sauce; mix well.
9. Stir in meat mixture, beans, tomatoes and remaining 2-1/2 L barbecue sauce (or remaining 2-1/2 cups barbecue sauce for trial recipe).
10. Bring to boil on medium heat.
11. Reduce heat to low; simmer 2 hours, stirring frequently.
12. For each serving: Spoon 1-1/2 cups (12 oz.)
13. of the chili into soup bowl; sprinkle with 1 Tbsp.
14. cheese.

ground beef, oil, chili powder, steak spice, bullseye, red onions, celery, red peppers, yellow peppers, green peppers, steak sauce, kidney beans, tomatoes, blend cheese

Taken from www.kraftrecipes.com/recipes/bulls-eye-bbq-chili-cheese-pot-95407.aspx (may not work)