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baked bean chili

Paula Donini-Westwell

For Dinner


Published on

15 minutes to prepare and 60 minutes to cook

Serves 4


This recipe is simple and easy to play around with, so, have fun with it - add a little more of what you like and a little less of what you don't! And it is easily doubled and easy to freeze!


1 lb ground beef
1/2 lb bacon, chopped
1 red onion
2 cloves garlic
splash olive oil
2 cans tomatoes, chopped
1/2 cup brown sugar
1/4 cup molasses
2 tblsp chili powder
1 tblsp cumin
1 tblsp paprika
2 tblsp hot sauce
salt and pepper to taste
1 can canellini beans (or white kidney beans)


Coat the bottom of a saucepan with olive oil and add the bacon - cook until a little crispy. Add the ground beef until cooked through and no longer pink, stirring and breaking up the meat. Add the onion and cook until translucent and then add the garlic until you can just smell it. At this point, add you brown sugar, stirring it in, the molasses, the chili powder, cumin, paprika, hot sauce, and salt and pepper to taste - stir the ingredients until well mixed in and you can smell the spices. Add the tomatoes and let the chili simmer for 45 minutes or so. Add the beans and let simmer another 15-20 minutes. Enjoy it with fresh rolls! yum!


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