Barbecue Chicken Chili

 

1 1/2 lbs. medium shrimp, peeled, and cleaned
4 tablespoons butter
3 tablespoons olive oil
5 garlic cloves, chopped
1 1/2 cups barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon liquid smoke
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon black pepper
1 tablespoon chili powder
1 can mild chili beans
1/2 cup chopped fresh parsley
1 lemon, sliced very thin
 

In a large, heavy pot, melt the butter and oil. Cook the garlic until it is soft.
Add shrimp and cook until pink.
Add beans, barbecue sauce, Worcestershire sauce, Tabasco sauce, liquid smoke, red pepper flakes, pepper, and chili powder.

Simmer for 10 minutes. Add parsley and lemon slices. Continue to simmer for 5 to 7 minutes. 

Serve chili over white, or brown rice.
Serves 4-6