Teardrops n Tiny Travel Trailers

Fogcrawler's Sweet & Spicy Chili Beans
“With Just The Right Kick”

Ingredients:

SAUTE’ ITEMS
2 - tsp. olive oil
2 - stalks celery - chopped
1 - red bell pepper - chopped
1 - green bell pepper - chopped
1 - yellow bell pepper - chopped
2 - med. sweet onions - chopped
2 - jalapeno peppers - chopped
3 - garlic cloves - minced

MEATS
3 - lbs. beef chuck, cubed or ground
1 1/2 - lbs. italian sausage, ground

TOMATOES & BEANS
1 - 14.5 oz. can diced tomatoes
1 - 8 oz. can tomato sauce
1 - 6 oz. can tomato paste
6 - 16 oz. cans dark red kidney beans

REMAINING INGREDIENTS
1/2 - cup dark honey
1/4 - cup white sugar
4 - tbsp. chili powder
1 - tbsp. beef granulated bouillon
1 - tbsp. chicken granulated bouillon
1 - tbsp. dried oregano
1 - tbsp. light brown sugar
2 - tsp. cayenne pepper
3 - tsp. sea salt
2 - tsp. cumin
2 - tsp. cocoa powder
1 - tsp. cinnamon
1 - pint bottle guinness extra stout beer

Directions:
Heat oil in a 14" deep camp oven over medium high heat, add celery, peppers, onions, garlic and sauté for about 7 minutes. Remove from heat.
Brown beef in a large skillet and add to camp oven. Brown pork in a large skillet and add to camp oven.
Add tomatoes, tomato sauce, tomato paste and beans.
Mix remaining ingredients, except beer and honey, in a medium bowl until well blended and add to camp oven.
Pour the honey over the mixture.
Pour the beer over mixture and fold mixture with a wooden utensil until mixture is evenly mixed.
Place lid on camp oven and bake for 3 hours with 21 briquettes on lid, 15 briquettes under oven, stirring occasionally. Change coals every hour.
Optional - With 30 minutes cooking remaining, place coals from the lid with coals under the oven and cook uncovered to thicken the sauce.
Serves 20 people.

That looks and sounds delicious! Very different! ...makes me want to try it!

Dam, That looks good on a 10 below day in MN.

Okay, I can't help myself!

I, um, downsized the recipe. Hope you don't mind.

Fogcrawler's Sweet & Spicy Chili Beans, Reduced
“With Just The Right Kick” (Original served 20)
Serves 4

Ingredients

1 tbsp olive oil
1/2 stalks celery
1 12-oz bag frozen 3-pepper and onion mix
1/2 jalapeño pepper
3 garlic cloves
12 oz beef chuck, cubed or gound
1 Italian sausage, casing removed
1 14.5-oz can diced tomatoes
2 tbsp Amore tomato paste
1 16-oz can red kidney beans
1 tsp Better Than Bouillon, beef
1 tsp Better Than Bouillon, chicken
1 tbsp chili powder
1 tbsp chili powder
1 tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp dried oregano
1/4 tsp light brown sugar
1/2 tsp cayenne pepper
3/4 tsp sea salt
1/2 tsp cumin
1/2 tsp cocoa powder
2 tbsp dark honey
4 oz Guinness Extra Stout beer

Instructions

Heat oil in a 8" deep camp oven over medium high heat, add celery, peppers, onions, garlic and sauté for about 7 minutes. Remove from heat. Brown beef and pork in a large skillet, breaking the sausage up, and add to camp oven. Add tomatoes, tomato paste (I use tomato paste in a tube, Amore brand), beans, and beef and chicken Better-Than-Boullion. Mix remaining ingredients, except beer and honey, in a medium bowl until well blended and add to camp oven. Pour the honey over the mixture. Pour the beer over mixture and fold mixture with a wooden utensil until mixture is evenly mixed. Place lid on camp oven and bake for 3 hours with 16 briquettes on lid, 8 briquettes under oven, stirring occasionally. Change coals every hour.
Optional - With 30 minutes cooking remaining, place coals from the lid with coals under the oven and cook uncovered to thicken the sauce.

Nutritional Information (just because the recipe software I use spits it out)

Serving Size: About 1 1/2 cup. Amount per Serving: Calories 493; Calories from Fat 195.7; Total Fat 21.74g; Saturated Fat 7.51g; Cholesterol 76.25mg; Sodium 1353.49mg; Total Carbohydrate 42.4g; Dietary Fiber 7.29g; Sugars 18.58g; Protein 30.22g.

I do something very similar with no recipe per se. I just go by memory, use HOT Italian sausage and instead of the various spices, use a store bought packet.
But my supply of packets is dwindling and I cannot find more of the same, so I like the ingredient list above. I will try it as a replacement for my packets.

Thanks for posting.

That's a recipe I'm going to have to try!

We all have a great spicy bean recipe but one thing I like to do with mine is mix up 2 boxes of Jiffy Cornbread mix (for a 10 inch dutch oven) per the directions and 20 minutes before the dish is done pull the lid off and pour the batter gently on top of the beans. Then put the lid back on and 20 minutes later you'll have this golden dome of cornbread on top and covering your bean mixture!

When you slice it up the bottom of the cornbread soaks up the bean juices and is wonderful!

People freak out when they see me pour the cornbread mix in but it floats and rises to fill the dutch oven.

Found this out when I didn't have a spare oven to cook the cornbread in and had already mixed the batter. Took a chance by pouring it over the beans and expected a mess when I opened the lid but it works every time and is a crowd pleaser!

Beans? In Chili? Sacrilege!

Get a rope!

I would eat a bowl or two of that in a heart beat. I make my chili for eating not for competition and I use beans.

If you need rules to follow, here is a link to start with.
http://www.chilicookoff.com/history/his ... _chili.asp

Hi Dean
You know I love beans.
Would love to try this recipe, but it is mot a cheap one???
It would have to feed 20 people to make it worthwhile.
And Mike.......what have you got against beans?
We are going to miss you at the Phuddy Duddy Rally this year, as it is the same weekend as our Farm Gathering.
We would love to have you come on the Fall Crawl.....there will be some wonderful cooking.
Good Roads
Brian & Sandi