Friday, October 28, 2011

Slow Cooked Chili Beans

Prep: 30 minutes, Cook: 8 hours

1 lb pinto beans
1 lb ground beef
1 can diced tomatoes*
1 tbls fresh minced garlic
1 tsp salt
1 tbls brown sugar
4 tbls flour
1/4 tsp garlic powder
1/2 tsp pepper
1 c chopped green onions (green parts add color)
4 tbls red chili powder
Enough water to cover beans in slow cooker
1/2 pkg Salted Bacon (Didn't think to read the package size before I tossed it)

In the slow cooker on low, add cleaned beans with water, salt, pepper, bacon & chopped onions. Leave for five hours.

Five hours later, brown beef & drain, sprinkle with garlic salt. Remove bacon pieces from slow cooker & discard (I don't like soggy bacon, do what you will with it). In a small bowl, wisk together 1/2 c of bean juice from slow cooker with flour. Remove remaining juice from slow cooker to where juice just covers the beans. Add tomatoes, garlic powder, brown sugar, red chili & beef to slow cooker. Add juice/flour mixture back to the slow cooker. Set for 3 more hours, or until beans are tender, stirring every hour.

Serve in a bowl, sprinkled with shredded cheese & garlic bread on the side.

*Fresh diced tomatoes may be substituted for canned, just add them earlier.

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