Slow Cooked Bacon and Beans with Corn Bread
Slow Cooker Time: LOW 5 to 6 hours
Serves 4

Ingredients:
10 slices bacon, chopped
1 onion, chopped
2 TB brown sugar
1/4 cup ketchup
1/4 cup BBQ sauce
1 TB mustard
1 TB molasses
1/4 ts salt
1/2 ts chili powder
1/2 ts black pepper
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pork and beans

1 box of corn bread ready mix

Directions:
1. Cook bacon in skillet; when cooked moved with slotted spoon to slow cooker. Add onion to the rest of the bacon grease and cook for 3 minutes.
2. Add onions and bacon grease to slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on LOW for 5 to 6 hours.
5. Just before your bacon and beans are ready, make your corn bread according to the boxes directions.

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This will be my first attempt at making chili!

Wish me luck!

Ingredients:

2 pounds ground beef, browned
2 16 oz. cans red kidney beans, drained
2 14 1/2 oz. cans diced tomatoes, drained
1 6 oz. can tomato paste
2 medium onions, chopped
2 garlic cloves, chopped
2 TB chili powder
2 TB Worcestershire sauce
1 TB ground cumin
1 ts black pepper
1 ts salt

Directions:

1. Combine all ingredients in slow cookers.
2. Cover. Cook on LOW 8-10 hours.

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Serves 6

Found in: Cooking with Beer

Ingredients:

3 TB vegetable oil
1 pound lean ground beef
1 pound beef top sirloin, cut into 1/2 inch cubes
2 medium onions, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1/4 cup tomato paste
3 to 5 fresh or canned jalapeno peppers, stemmed, seeded and minced
2 bay leaves
5 tablespoons chili powder
1 ts salt
1 ts ground cumin
1/2 ts black pepper
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 bottle (12 oz) dark lager or bock beer
1 can (10 3/4 oz) condensed beef broth PLUS 1 can water
2 cans (4 oz each) diced green chilies, undrained
3 cups cooked pinto beans, OR 2 cans (15 oz each) pinto or kidney beans, drained

Condiments
1 cup shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced thin
1 can (2 1/4 oz) sliced pitted ripe olives, drained

Directions:

1. Heat 1 TB oil in 5 Quart Dutch Oven over high heat. Add ground beef and cubed beef. Cook, stirring occasionally, until meat is lightly brown. Transfer meat and pan drippings to medium bowl.
2. Heat 2 TB oil in Dutch Oven over medium heat. Add onions, bell peppers and garlic. Cook until vegetables are tender. Stir in canned tomatoes, tomato paste, jalapeno, bay leaves, chili powder, salt, cumin, and black pepper.
3. Add meat, beer, broth, water and green chilis; bring to boil.
4. Reduce heat and simmer, partially covered for 2 hours or until meat is very tender and chili has thickened slightly.
5. Stir in beans. Simmer, uncovered, until chili is of desired consistency. Remove and discard bay leaves.

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