This is a lovely recipe to warm yourself with on a cold winter's day. It sounds like a chili, but has a sweet twist. It is a breeze to make and since it is a crock pot recipe its no fuss all day long. The recipe is easily converted to a 2 or 3 hour stove top recipe. This recipe makes a lot, so invite some friends and family over, or freeze it for another evening.
1 lb of lean, ground beef
1 large onion, coarsely chopped
2 28-ounce cans of baked beans (I find beans in maple syrup work best)
1 15-ounce can of kidney beans (chick peas are also good in their place), rinsed under cool water and drained
1 15-ounce can of black beans, rinsed under cool water and drained
1 15-ounce can of diced tomatoes, drained
1/2 cup ketchup
1/2 cup brown sugar
2 tablespoons of maple syrup or molasses (molasses works best with beans in maple syrup)
2 tablespoons dry mustard
pinch of cayenne pepper
Brown the ground beef and onion in a large frying pan. Cook until meat is cooked or no longer pink, breaking up any large pieces. Drain the fat. Combine the remaining ingredients with the beef in the slow cooker (or stove top pot). Cover the slow cooker and cook on auto for 6-7 hours or until the beans are thick and bubbling. Or cook on low for 7-8 hours (or stove top for about 2-3 hours).
Yields: 6-8 large servings. -Westinghouse
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