1 pound fully cooked pork BBQ
1 large onion, diced
1 can (4 ounces) diced green chilies
1 package (2 ounces) chili seasoning
2 cans (14.5 ounces each) chili beans
1 can (14.5 ounces) crushed tomatoes
Sour cream, shredded cheese, chopped scallions (to garnish)
Thaw barbecue meat (ideally, overnight in refrigerator).
Saute diced onions over medium heat about 5 minutes, until translucent. Add green chilies and chili seasoning, stirring often. Stir in chili beans, tomatoes and barbecue.
Simmer over low heat until thoroughly heated (approximately 30 minutes), stirring occasionally.
Bean Pot Beef Stew
This twist on an American favorite yields a hearty, flavorful entree that takes less prep time because it slow cooks in the oven in a bean pot.
1 pound round steak, cut into bite-sized pieces
1 large yellow onion, roughly chopped
2 tablespoons olive oil
4 cloves garlic, chopped fine
1 can (14.5 ounces) diced tomatoes
6 cups beef broth (or stock)
11/2 teaspoons dried thyme
3 bay leaves
2 cups potatoes, cubed
1 cup celery, diced
1 cup carrots, diced
Salt and pepper to taste
Rub steak with olive oil and coat with salt and pepper.
Let steak sit at room temperature in bean pot while preparing all other vegetables. Chop and dice everything, then add to bean pot. Add beef broth (or stock), thyme, bay leaves, diced tomatoes and salt and pepper. Cover and bake in 375 F oven for 3 to 4 hours until meat is tender.