One of my favorite things to do is cook! I love trying new recipes. It is a bit harder to try anything too complicated during the school year so it's usually more crockpot centered. This recipe was not for the crockpot, but could easily be adapted. The above picture was taken at the beginning. I failed to take a plated picture. The kids were starving and it slipped my mind!
Anytime the family says, “Mom this is awesome,” or they go back for seconds….I know it's a keeper!!! This was one of those times. I've been making the same recipe from Southern Living for years. It is really great, but this is different in a very tasty way. I highly recommend trying it. It is from AllRecipes, and you will find the link below. Please go check it out if you need to adjust the servings. You can change the serving size and it will adjust the ingredients for you….major cooking help!
I have a family of 4: 2 adults and 2 teens (1 of which may as well have a shovel instead of a fork at dinner time). I used the recommended servings. It makes a lot! We ate it Sunday evening with tortilla and corn chips. Cornbread would be great as well, just took the easy way out. 🙂 We have a Saturday tailgate planned so I froze the rest to take to Clemson. I'll thaw the day before and warm in my crockpot on the drive. My crockpot has a handy warmer setting.
Original recipe makes 12 Servings
3 (15 ounce) cans chili beans, drained
1 large yellow onion, chopped