This is something that Morgan threw together one afternoon as it was snowing and we were hankering for some chili. Not particularly wanting to brave the snow to go to the local grocery store, we used some stuff we had lying around (which wasn’t terribly much). It would be fairly easy to freeze, then pop in the crock pot on low 4-6 hours.
6 slices of bacon
1 lb ground beef (73/27)
2 whole roasted green chiles, chopped (if you get canned green chiles, drain)
1 package dry onion soup mix
1 can black beans (drained)
1 can kidney beans with juices
1 bottle Leinenkugel’s Cranberry Ginger Shandy
3 Tbs olive oil
ground black pepper
ground cayenne pepper
1. Add olive oil to pan. Cook bacon over medium high heat until crispy, remove and set aside, keeping grease in the pan.
2. Cook chopped green chiles in pan for 3 minutes, stirring constantly. Remove and set aside, keeping grease in the pan.
3. Cook ground beef in pan. Lightly cover the beef with each of the spices and add the dry onion soup mix.
4. Add beans, crumbled bacon, and green chiles. Lightly cover with each of the spices. Stir to combine. Slowly add the beer, stir to combine.
5. Cover and place on low heat. Let simmer for 1 hour, stirring occasionally.
We served this with oven baked fries and cheddar cheese. But it can be used as a bean dip, as a basis for Farlick Nachos (oof, I need to post that recipe), chili cheese dogs, just about anything that can use a chili base. Enjoy!