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3-Bean New England Chili Recipe

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This recipe for 3-Bean New England Chili is from Good and Simple Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 15 1/2 oz. can of Brooks Hot & Spicy Chili Beans
One 15 1/2 oz. can of Mild Chili Beans
One 15 1/2 oz. can of Brooks Kidney Beans
1 1/2 cups barbecue sauce
1/2 cup packed brown sugar
1/4 cup molasses
1 tablespoon freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons salt
8 dried whole ancho chile peppers
1 16 oz. pork tenderloin
Directions:
Directions:
In a large bowl, mix the beans with 1 cup of the barbecue sauce, the sugar, the molasses, mustard, pepper, ginger, and salt. Place the chilies in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with the remaining cup of barbecue sauce. Preheat the oven to 300 degrees F. Add the chile puree to the beans, mix and turn into a bean pot. Place the salt pork on top of the beans with the rind side up. Cover the bean pot and bake for 5 hours. Uncover for the last hour so the beans get crusty.

 

 

 

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