Tuesday, November 9, 2010

Sweet Pan Chili

Matt had a hunkering for baked beans one night, and I had only one can of Cambell's Pork 'n beans. Desperation is the mother of invention, and now we have a new favorite cool weather meal. That night I served it with cast iron cornbread and I wouldn't have it any other way.

In cast iron pan, brown and saute':

1 large onion, chopped
1 pound ground beef or sweet sausage (If necessary, drain excess fat)

Add to pan:

1 can black beans, drained.
1 can butter beans, drained
1 can kidney beans, drained.
1 can pork and beans, undrained

Then add:

3/4 cup ketchup
1/4 c. water
3-4 T. barbecue sauce
3 splashes Worcestershire sauce
1/4 c. brown sugar
A sprinkling of: paprika, garlic powder, cracked black pepper and salt

Let simmer until thickened, about 30 minutes.

1 comment:

Anonymous said...

That looks very yummy. One time my mom made a white chilli. It's not as thick as normal chilli, but it too was so delicious.