- Prep Time: 16m
- Cook Time: 2h
- Total Time: 2h 15m
- Yield: 16 cups
Ingredients
- 1 pound thick cut bacon
- 1 (28 oz ) can BUSH’S® VEGETARIAN BAKED BEANS
- 1 (28 oz ) can BUSH’S® MAPLE CURED BACON BAKED BEANS
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1 tablespoon ground mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 cups water
- 2 (10 oz each) cans RO*TEL Chili Fixin's
- 1 (12 oz ) can Hunt's® Tomato Paste
- 2 pounds sweet Italian sausage
- 1 pound Hickory Smoked Boneless Ham Stead, cubed
- 1 ounce Maple Syrup
Instructions
- Dice Bacon and cook over medium heat in a large stock pot until slightly crisp.
- Remove bacon from pot and place on a paper towel lined plate to drain.
- Drain grease.
- Add in the diced ham. Heat and brown ham pieces for 2-3 minutes until they are warmed and starting to crisp and brown on the edges.
- Remove from pot a set aside.
- Add in sausage and cook over medium heat until browned. Drain grease if needed.
- Add in Hunt's® Tomato Paste and RO*TEL Chili Fixin's to the ground sausage in the large pot.
- Pour in water and stir.
- Add in garlic powder, onion powder, chili powder, ground mustard, cumin and pepper.
- Stir.
- Pour in BUSH’S® MAPLE CURED BACON BAKED BEANS and BUSH’S® VEGETARIAN BAKED BEANS.
- Stir in the bacon and diced ham.
- Stir in maple syrup.
- Bring chili to a boil and then reduce to a simmer.
- Taste and adjust seasoning if needed.
- Cover and simmer 1-2 hours.
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