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Chipotle Beans
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Description
They are spicy from the chipotle peppers, yet sweet from the brown sugar. Instead of using kidney beans, because there were none to be found in the pantry, all of the beans are from plain old cans of pork and beans. In reality, this recipe was originally developed as a way to continue to enjoy my Mexican Campfire Beans. You will notice the fried hotdog slices on top of the beans in the picture. Why? Why not?
Ingredients
- 1 pound Ground Beef
- 1 Large Onion, Chopped
- 1 clove Garlic, Minced
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- ½ teaspoons Dried Cumin
- 3-½ ounces, weight Chipotles In Adobo, Minced
- 45 ounces, weight Canned Pork And Beans
- ½ cups Light Brown Sugar
- ½ cups Ketchup
- 2 Tablespoons Mustard
Preparation
1. In a large Dutch oven over medium high heat, brown the ground beef. Use the back of your spoon to break the meat into small pieces while cooking. When the meat has started to brown, add the onion and garlic to the meat and cook for 2 minutes.
2. Sprinkle with salt, oregano, paprika, chili powder and cumin. Stir to combine. Cook for another 2 minutes to allow the spices to infuse into the meat.
3. Add the remaining ingredients. Stir to combine.
4. Bring to a simmer. Reduce heat and cover.
5. Cook for 1 hour, stirring frequently.
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