Bunkhouse Chili Recipes

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BUNKHOUSE BEANS



Bunkhouse Beans image

Who's ready for a cookout?! These beans are killer and the perfect pick for your next picnic. We used Kielbasa and wouldn't have changed a thing.

Provided by Shay Driver

Categories     Other Side Dishes

Time 6h15m

Number Of Ingredients 9

1 c salsa
2/3 c bbq sauce
1 whole sweet onion, chopped
2 can(s) pork and beans (28 oz, each)
1 can(s) chili beans (15 oz.)
1 can(s) black beans, rinsed and drained
4 sausage links, kielbasa, bacon (cooked and drained), or other meat of choice
1 jalapeno pepper, chopped, optional (for those who like it spicy)
2/3 c brown sugar, optional (for those who like their baked beans on the sweeter side)

Steps:

  • 1. Combine all ingredients in a slow cooker, stir to combine, set on low or slow cook option for 6-8 hours stirring occasionally (if you are able).
  • 2. When mixture has thickened and is hot and bubbly, it is ready to eat!
  • 3. This is great as a side for burgers, but hearty enough to be a main dish by itself. Enjoy!

BUNKHOUSE CHILI



Bunkhouse Chili image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and my husband said it might be the best chili that he has ever eaten. I changed up the recipe by adding tomato paste and chili seasoning mix to give it some flavor that I thought the original was lacking then served it with corn bread for some added sweetness. It's not really a spicy chili because my daughter wouldn't eat it, so we add hot sauce after it's cooked to spice it up a bit. Add enough to fit your individual tastes.

Provided by PSU Lioness

Categories     Winter

Time 2h20m

Yield 8 cups

Number Of Ingredients 19

2 lbs lean stewing beef, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
2 garlic cloves, minced
1 (16 ounce) can whole canned tomatoes, cut into bite-size pieces (or used petite diced tomatoes, lightly drained)
1 (12 ounce) can beer
1 cup thick barbecue sauce (I used Kansas City style but I would recommend something that's not very sweet)
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) packet chili seasoning mix
1 -2 tablespoon chili powder (I used 3 and it didn't get very spicy)
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 (15 ounce) cans red kidney beans (I used one of each) or 2 (15 ounce) cans pinto beans, drained (I used one of each)
shredded cheddar cheese
sliced green onion
hot sauce (add to taste to spice it up a bit)

Steps:

  • In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
  • Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
  • Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
  • Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
  • Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
  • Sprinkle with cheese and green onions just before serving.

Nutrition Facts : Calories 491.7, Fat 17.5, SaturatedFat 5.8, Cholesterol 82.9, Sodium 901.6, Carbohydrate 46.8, Fiber 10.7, Sugar 13.7, Protein 34.9

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