Time 2h15m Yield 12 Number Of Ingredients 9 Steps:
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside. In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.
Time 3h10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Wash beans and pour into large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom. Add salt after 1 hour. Beans are done when soft but still hold their shape. Note: If doubling this recipe, do not increase the amount of chili powder.
Time 1h45m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan. Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans. Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.
Time 6h Yield 25 Number Of Ingredients 7 Steps:
In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours. Meanwhile, rinse the pinto beans and soak them in a bowl of warm water. Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed. Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes
