Competition Beans Recipes

PERFECT PINTO BEANS

Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

Put the beans in a large bowl, cover with cold water and let soak overnight.
Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

COMPETITION CHILI

Competition Chili image

This recipe follows the guidelines for the ICS (International Chili Society) cookoff rules. There are no beans allowed in cookoff chili, but feel free to add any type you like if you're making it just for fun.

Provided by Mike Lynch

Categories Pork

Time 4h

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs pork, diced into 1/2 inch cube
2 cups red onions, diced
2 cups red bell peppers, diced
1 jalapeno pepper, minced seeds removed
4 tablespoons garlic, minced
2 (15 ounce) cans Hormel chili without beans
2 (28 ounce) cans crushed tomatoes
1/2 cup beef stock
8 teaspoons chili powder
4 teaspoons dried chipotle powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon cinnamon

Steps:

Combine the canned chili, tomatoes, and beef stock in a medium pot over low heat.
Combine all the spices together, and add 3/4 of the mixture to the pot. Stir to incorporate.
Saute the pork with the remaining spice mixture and 2 tablespoons of minced garlic on high heat until just browned, not cooked through. Drain any excess fat and add the pork to the pot. Leave enough grease in the pan to saute the remaining vegetables.
In the same pan sautee the onion and the red pepper over medium high heat. Once the onions start to turn translucent, add the remaining 2 tablespoons of minced garlic. Saute until the garlic becomes fragrant, then add the vegetables to the pot
Simmer the chili over low heat for 2 to 3 hours, stirring periodically so the bottom does not burn
***TIP*** In order to dice the pork so small, first freeze the larger pieces for a few hours until they are solid, but not so hard that they cannot be cut with your knife.

PERFECT BBQ BAKED BEANS

Perfect BBQ Baked Beans image

I saw a similar recipe online a while back and have been amending it to make it my own. Everyone always loves these beans, and they are a sweet, filling, and yummy addition to a plate of potato salad and the smokey BBQ we all love!

Provided by aleasa

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 small onion, minced
2 tablespoons dry mesquite flavored seasoning mix
2 (28 ounce) cans baked beans (such as Bush's Original®)
¼ cup molasses
¾ cup brown sugar
¾ cup barbeque sauce
2 teaspoons dry mustard powder
2 pinches cayenne pepper, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.

Nutrition Facts : Calories 330 calories, Carbohydrate 58.2 g, Cholesterol 27.5 mg, Fat 6.2 g, Fiber 6.8 g, Protein 15.4 g, SaturatedFat 2.2 g, Sodium 1330.7 mg, Sugar 32.8 g

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