This dish is like a fraternal twin to Chili. It’s made the same way, tastes as good, and is just as versatile.
This recipe can be doubled or tripled, and is even better when you eat it as left-overs.
Serve this in a big bowl with sides of a salad and crusty bread or corn bread.
Or, spoon into a casserole dish and top with biscuits, corn bread, or tater tots. Bake at 350° until the topping is cooked and brown (20 minutes or so if biscuits and corn bread start as dough).
- black olives
- green/red/yellow/orange peppers
- rice or quinoa
- a mixture of brown sugar and vinegar.
Prep Time: 30 min
Cook Time: 20 min + simmering
1 pound ground meat (can be beef, venison, buffalo, etc)
1 large onion
1 tablespoon minced garlic
1 (15-ounce) can diced tomatoes with juice
1 (15-ounce) can tomato sauce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke
1/4 cup barbecue sauce
In a medium-large pot, over medium-high heat, brown the ground meat and onions. In the last minute of browning, add the garlic. Stir and cook.
Add the diced tomatoes, tomato sauce, black and pinto beans, Worcestershire sauce, liquid smoke, and barbeque sauce.
Stir well. Bring to boiling.
Allow to simmer on low heat for at least 20 minutes.
Alternatively, this can be put into the oven (covered or uncovered, depending on how thick you want it) at 250° for several hours.