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Ingredients
- Two 16oz cans of Hunts Tomato Sauce
- One 16oz can of Bush's Mild Chili Beans
- One 16oz can of Bush's Black Beans (Frijoles Negros if you're feeling Spanish)
- 3 lbs of Ground Beef
- 1 lb of Bacon
- 1 Sweet Onion
- 16 oz of Sliced Mushrooms
- 1 half stick of Salted Butter
- 2 1/2 Cups of White Sugar
- 1 Cup of Brown Sugar
- 1/4 Cup of Garlic Powder (Fresh garlic is preferred, if you're using that, rip and chop 6 pieces)
- 1/2 Cup of Chili Powder
- 2 tbsp of dried Cilantro
- 2 tbsp Salt
- 2 tbsp Crushed Red Pepper Flakes
Details
Adapted from tarathefoodie.blogspot.com
Preparation
Step 1
Dance a little bit... continue with shoulder shrugs, head bobs and hip wiggles throughout.
Crack open all your cans, beans and sauce and get them in a stockpot on low.
Melt one half stick of salted butter in a skillet.
Once your sauce starts to heat up, add your chili powder and sugars, stir until fully disolved, leave on low and cover.
Turn your attention to the skillet. Toss those mushrooms in the skillet on medium and toss'em to coat with the butter.
Chop your onion.
Once the mushrooms begin to brown, throw the onion in the skillet and toss. We're just trying to sweat thest two.
Your sauce should be coming along nicely, now is the time to add crushed red pepper flakes, garlic powder, cilantro and salt.
Dance while you stir until disolved, cover.
Keep a close eye on that sauce... the beans will burn if they are left alone on the bottom.
Time for the meat.
Brown the ground beef and drain.
Dump the onions and mushrooms into the sauce, stir and cover.
Fry the bacon until slightly undercooked.
Add the contents of the skillet to the ground beef, stir.
Add the meats to the sauce with a ladle.
Add grease to taste (optional).
Cover, dance, stir frequently on medium heat, 10 minutes.
Taste and fine tune to your liking.
Serve with cheese, sour cream and crackers.
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