I wanted one of my first posts to be Chicken Nachos. As I got my list together to get the ingredients for these epic nachos, I realized there are a few mini recipes which go into this – namely: Cowboy beans, guacamole and pico de gallo. I decided Cowboy beans would be a great place to start.
My Cowboy beans are cross been between baked beans and chili beans. I use bacon, leftover Tri Tip and Beef Brisket. They came out amazing. Now, if you do not any left over brisket and Tri Tip laying around, you can always make this with all bacon
Did I mention these are made in the slow cooker? Ohh yes! Of course you can do this in a pot on the stove as well.
I took two packs of dried pinto beans and put them in a slower cooker covered with twice as much water.
After 8 hours I drained the beans, then added garlic, dried oregano (Mexican), onions, jalapeno, bell pepper, bacon, Tri Tip, Beef Brisket, cumin, salt, pepper, chili powder and molasses. The slower cooker turn to low and left to cook for 8 hours. At this point you can put them in a big ole pot, bring to a boil, drop to a simmer and cook for 2-3 hours until tender but not broken. Yep, I forgot to to take a pic of this stage.
Bare with me as I get use to cooking for blogging.
2 lbs dried pinto beans ¼ lbs sliced tri tip, cut into 1 inch pieces ¼ lbs sliced brisket, cut into 1 inch pieces 6 slices of bacon, cut into 1 inch pieces 2 medium white onion, medium chop 2-4 jalapenos, diced (heat and seeded is based on your preference. I used 2 unseeded) 2 red or orange bell peppers, medium chop 2 tsp cumin 2 tsp salt (or to taste) 1 ½ tsp black pepper, freshly ground 1 tbsp chili powder ¼ cup molasses 2-3 cups beef brothTakes , serves 8 to 10 people.
Soak beans in enough water to cover by half, for 8 hours covered at room temperature.
Drain beans and add all ingredients into slow cooker. Use extra water to make sure beans are covered. Stir to combine. Turn slower cooker to low and cook for 8 hours.