I was at a pot luck and someone had these great beans that I was later told the recipe came from Western Horseman. If you have it could you please share?? Thanks Diane

I think this is the recipe you're looking for. It's in the October 2007 issue.

Cowboy Crockpot Beef, Beans and Bacon
1 pound ground beef
¾ to 1 pound bacon
1 cup onions, chopped
2 15-ounce cans pork and beans with liquid
2 16-ounce cans Ranch Style or pinto beans, drained
1 cup ketchup
¼ cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar

Slice bacon into bite-size pieces. In a skillet, brown bacon,ground beef and onions. Place meat and onions in a slowcooker with the beans. In a small bowl, combine ketchup, brown sugar, liquid smoke and vinegar. Add mixture to the beef, beans and bacon in the slow-cooker. Stir well and cook on low for four to nine hours.

This is a bit off subject; but does anyone, except Kentuckians mix spagetti noodles with Chili. The first time I had Chili in KY, I was stunned by this practice. Of course, there is a practical side, it goes further with the noodles.

Up North, where I am from originally, we broke up saltine crackers into chili and soup.

They put chili over noodles in Ohio also, and put coco powder in the chili recipie. Plus a buddy of mine from Pittsburgh puts it over mashed potatoes, he said that is the way he was brought up eating it!

I love chili con carne, what most Yankees call chili, over scrambled eggs. Served with fresh hand made flour tortillas. And if ya serve a real Texan Chili with, God Help Us, beans, you might get into a fight.

That recipe is in every upper midwest Norwegian Lutheran cookbook that was evet published. Regardless of the origin, it is a great recipe.

I'm from Kentucky, and while I don't put noodles in my chili, (though my mom did) I do add a big, heaping tablespoon of peanut butter. The peanut oil doesn't change the taste(unless you put too much), but it sure helps make it a lot easier to set around afterwards and be socialable. As for the beans, a left-over pot of pinto beans is the base upon which all my chili is built. I wouldn't know how to make chili without them.

I'm with Mike - nobody puts beans in a Texan's chili, and I can assure you, it aint chili if it has noodles in it...it then becomes PASTA!

I aint gonna lie though,I did copy that recipe...sure sounds good - even with beans!

[ October 03, 2007, 10:49 AM: Message edited by: EtxCowgirl ]

I prefer cornbred with my chili or Fretos if there isn't cornbred. As for chili over spagetti a chain of fast food resturants called Skyline Chili have made their fortune by doing that. I don't care for that combo personally.

Paul

EtxCowgirl
Just leave out the beans and add more meat. If I get to go hunting this year I'll make a pot.

Mike:
I plan on putting a lot away for the ol' pot this year! Nothing makes better chili than venison! I am using all my tags this year, horns or no! Hunting licenses have gotten so expensive I might as well use up all my tags and quit hunting for horns...well...I will save that ONE tag...since we are in a 2 buck county!

Hey, come to ND. Residents can buy as many anterless tags as they want for $20 each. The unit I live in will have about 2,000 tags left over. If I wanted to I could buy them all.

How's it that the coffee comes into play here? And chocolate? Otherwise...sounds good to me! What part of East Texas do you hail from?

For me, it's gotta be GREEN! And the hotter the better! Eat'n a batch right now Lotsa pork, green chili's and jalapenos! With just the right seasonings and a few onions...mmmmmm

Ain't noth'n better then scooping it up with a homemade tort!

WOW, did I miss a great post! Hope it isn't too late. Since Green and Red Chile are my favorite foods and I was born and raised in NM, I would like to provide my two cents - OK,, maybe 3 cents!

There are three types of chili

1. Green -
1A. Green chile Stew
1B. Green chile enchiladas/burritos
2. Red
2A. Carne Adovada
2B. Red chile enchiladas/burritos

Both Green and Red are excellent with eggs in the morning and fried potatoes.

3. Texas - which by the way in my kitchen has no bean in it and is best with deer meat ground and chunked. I sub 1 can of beer for water to add some additional flavor. A good off the shelf brand is 2 - Alarm Chili mix by Wick Fowler's

YUM! Guess what I'm having for dinner tonight??

[ December 09, 2007, 06:17 PM: Message edited by: Cowboys Restless Heart ]

What time is dinner? LOL!

You forgot one...and it aint half bad.....
White Chili....same as green but made with chicken instead of pork. Good served over hash browns and a good elk burger too! (not to mentin the eggs and fried taters)

And I prefer elk in my red chili, both ground as well as chunked....and plenty of fire

Only problem is..no body is ever wiling to eat more then one bowl of my chili 'cept me and 1 son...everyone else is wimps, lol

Hey CRH, WY has a fantastic chili cook off every year! Worth the trip

Well I sure love WY, so I might just have to head your way! When is it?

One more thought, Chocolate and peanut butter reminded me of Mole sauce. It is a sauce made with red chile power, chocolate and some recipes have peanut butter. It is really good with chicken. Haven't had it for a while but remember it to be quite good!

quote:

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Originally posted by Cowboys Restless Heart:
Well I sure love WY, so I might just have to head your way! When is it?

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Look here: http://www.chugwaterchili.com/

and here: http://www.chugwaterchilicookoff.com/

It only lists last summers date, but I'm sure it will be updated come next spring