Barbecued Boston Baked Chili Beans
A Californian’s take on a Southern recipe with a bit of Boston flair! Phew, that’s a mouthful. Super easy to put this together. I made it in under an hour. (...thanks to the awesomeness of canned organic great northern beans!)
Yields: 4 servings
| 1/2 - 3/4 | pound 85% ground beef (cooked with 1/2 bell pepper, 1/4 cup sweet onion, 1 tsp mustard, Italian seasoning, extra basil, garlic salt, and pepper) |
| 1 | 15 oz can great northern beans |
| about 1/4 tsp cayenne pepper (this makes it spicy!) | |
| 1 | tsp red pepper flakes (more if you want to burn a whole in the roof of your mouth!) |
| 1/2 | large tomato |
| 1 | garlic clove |
| Pepper (a few shakes) | |
| Garlic Salt (a few sprinkles) | |
| 1/2 | chopped sweet onion |
| 1/2 | chopped tomato |
| 1/2 | can tomato sauce (4 oz) |
| about 1 tsp liquid smoke | |
| 2 1/2 | TBSP brown sugar |
| 1 | TBSP molasses |
| 1 | tsp cumin powder |
| 2 | oz chopped black olives |
Brown meat with spices of choice, including 1/2 bell pepper and some onion (see ingredients).
In a food processor, puree 1/2 large tomato and 1 garlic clove.
Add cooked meat to a medium-sized pot, pour tomato/garlic puree into pot, begin to cook on low.
Add canned tomato sauce, cumin, pepper, garlic salt, onion, brown sugar, Italian seasoning, and molasses.
Cook on low/medium until it begins to boil.
Add liquid smoke then cover and continue cooking on low for about 5 minutes.
Add canned beans (w/ bean juice). 1/2 chopped tomato, 1/2 chopped bell pepper, and black olives (w/ olive juice).
Cook for another 20 minutes on low, covered. Uncover for 5 minutes then serve.
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