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A combination of a bunch of recipes over the years.  The secret ingredient, from Craven's in OC MD (no longer there), adds a great smoky flavor to complement the heat.

1 onion diced
6 cloves garlic minced
1 red pepper diced
1 yellow pepper diced
1 lb ground beef
1 lb ground pork (our butcher does the meats together)
1 small can red kidney beans
1 small can small pink beans
1 small can small black beans
1 small can small white (cannellini or navy) beans
2 28 oz cans crushed tomatoes (we use redpack in purée)
1 28 oz can water (get all the goodies from the can)
2 oz La Morena pickled jalapeños minced (¼ 7 oz can)
3 T Sweet Baby Ray's BBQ sauce
1 T chili powder
onion powder
garlic powder
fresh ground black pepper
sauté onion, garlic and peppers in a little olive oil until onions are translucent, and set aside

brown beef and pork in a large pot with some onion powder, garlic powder, salt and pepper; drain fat when browned

drain and wash the beans in a large colander and add to the pot

add the onions, garlic and peppers and remaining ingredients and bring to a boil, then turn down to simmer for two hours

for more heat add more jalapeños
we usually add a bit more BBQ sauce near the end too

serve with grated cheddar cheese, dollop of sour cream, and maybe some avocado slices