Sweet Chili Recipe

For the first recipe that I’ve posted here in quite some time, I’m offering a sweet chili also known as barbecued beans that is great for a cold winter day. As an aside, I’ll mention that my wife is typically not a fan of chili; however, the distinctive taste and flavorful appeal of this recipe makes it one that she actually requests.

The secret to this recipe is the many spices and flavors that get added to the mix: molasses, cumin, Worcestershire sauce and brown sugar to name a few.

Ingredients

• 1lbs. ground beef
• 1 cup chopped onions
• 2 cloves garlic
• 1/8 to 1/4 cup chili powder
• 1 tablespoon cumin
• 1 can stewed tomatoes
• 1 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 1 tablespoon dry mustard
• 2 cans red kidney beans
• 2 cans pinto beans

Preparation

Brown and drain the ground beef and onions. Add all of the other ingredients except the kidney and pinto beans. Let this simmer on the stove while you drain the kidney and pinto beans. Add the beans to the chili. Then let this simmer for at least thirty minutes before serving. (Hint: I like to let it simmer for an hour or more.)

When it’s ready to eat, I suggest serving it with club crackers.