Settler’s Beans

Settler’s Beans

Ingredients

  • 2 lbs. of ground chuck
  • 1 chopped onion
  • ½ lb. of bacon, cooked and broken into pieces
  • 1 can of pork ‘n beans
  • 1 can of butter beans
  • 1 can of dark red kidney beans, drained and rinsed
  • ¼ c. catsup
  • ¼ c. barbecue sauce
  • ¼ c. brown sugar
  • ¼ c. sugar
  • 1 T. Liquid Smoke (original)
  • 3 T. white vinegar
  • 1 tsp. salt
  • Dash of pepper
  • ½ tsp. chile powder
  • 2 Tbs. mustard
  • 2 Tbs. molasses

Instructions

  1. Brown 2 lbs. of ground chuck and 1 chopped onion (you can use ground turkey); drain when finished.
  2. Add all other ingredients
  3. Once all ingredients are mixed, either cook in crock pot on low 6-8 hours or on top of the stove for 1 hour.
  4. *If you can’t find butter beans, substitute any bean you like.
https://www.broussardtable.com/settlers-beans/

Big-Batch Chili

Big-Batch Chili

Ingredients

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 4 (8 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/4 cup chili powder
  • 1 tbs. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz.) cans light red kidney beans, rinsed and drained (optional)
  • Toppings
  • Sour cream, shredded cheddar cheese, chopped green onions, sliced ripe black olives

Instructions

    Slow Cooker Preparation:
  1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, on HIGH 5 to 6 hours or on LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
  2. Cooktop Preparation:
  3. Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
  4. To Freeze:
  5. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes
https://www.broussardtable.com/big-batch-chili/

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients

  • 2 lbs. lean beef stew
  • 3 large carrots, cut into 1 in. pieces
  • 2 medium baking potatoes, cut into 1 in. pieces
  • 1 medium onion, cut in chunks
  • 1 (14.5 oz) can Italian-style dice tomatoes
  • 1 (14 oz) can beef broth
  • 1 (10.5 oz) can tomato soup
  • ½ c. red wine (or water)
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt

Instructions

  1. Combine all ingredients in a 6 qt. slow cooker.
  2. Cover, cook on low 8-9 hours.
https://www.broussardtable.com/slow-cooker-beef-stew/