The perfect side dish for your Super Bowl shindig
Here in the US, we’re starting to plan Super Bowl parties. Down under, folks are finalizing plans for Australia Day barbecues. And most of us know what we’ll be serving for the main course. But, hey, party feasts are all about those sides.
So if you’re looking for a flavorful dish that will complement a wide variety of foods, you won’t go wrong with spicy Green Chile Chili Beans. We love to serve these beans with BBQ Spare Ribs or BBQ Pulled Pork. They can even be a meal in themselves—just add a slice of cornbread, and you’re all set.
Best of all, these chili beans are cooked with bacon. Enough said.
Chili beans are just beans cooked in a chili-style sauce. Pinto or kidney beans are traditional, but any bean will work. Add some green chilies to the mix, and you take the flavor up a notch or two. You can make this dish with dried beans or canned. The dried have somewhat better flavor and texture, but the canned will save you time.
Many recipes for chili beans use only dried red chilies. And they’re wonderful that way. So if you want to go that route, we tell you how in the Notes. But green chilies and beans play so well together that we prefer them when we make this dish.
Green chilies are just juvenile red chilies. They range in spiciness from fiery to very mild. You can use almost any green chile in this dish: Anaheims, poblanos, chilacas, Californian, New Mexican. Or a combo of different chilies (you can even use canned green chilies). For this recipe, we use a mix of New Mexico Hatch green chilies, then throw in a few jalapeños to spice things up. See Notes for more info.
Typically when you cook with green chilies, you roast them first (to concentrate their flavor), then peel them. For this recipe, you can roast or not, as you choose. For instructions on roasting and peeling, see the Procedure in our Pulled Pork Green Chile Chili recipe. BTW, although you also can roast and peel jalapeño peppers, we never bother.
Prep time for this dish is 30 to 45 minutes (depending of whether you're roasting chilies). Cooking time adds another 3 hours or so (closer to one hour if using canned beans), most of it unattended.
This recipe produces enough chili beans for a crowd; leftovers freeze well.
- 1 pound dried beans, preferably pinto or kidney (or substitute three to four 15-ounce cans of cooked beans—see Notes)
- 1 medium onion (to add to the beans when cooking them; optional)
- ½ pound bacon
- ~2 cups additional onions, chopped (about 3 medium onions; exact quantity not critical)
- 2 to 4 garlic cloves (to taste)
- ~10 ounces green chilies, preferably roasted and peeled (see Headnote; or substitute canned green chilies—see Notes)
- 2 to 4 jalapeño pepper chilies
- ~½ teaspoon Kosher salt for seasoning the onions (see Notes)
- ~2 teaspoons dried powdered cumin
- ~1 teaspoon dried coriander
- ~1 teaspoon dried oregano
- 1 to 2 tablespoons dried ancho chile powder (to taste; see Notes for substitutions)
- 1 six-ounce can tomato paste
- additional Kosher salt, if needed (to taste)
- garnish of jalapeño pepper slices (optional)
- If using dried beans: Sort through the beans, removing any grit or stones. Place the beans in a 4-quart cooking pot and cover with water by 4 inches. Bring the water to a boil, then boil uncovered for 2 minutes. Remove the cooking pot from heat, cover it, and let the beans sit for an hour or longer.
- After an hour, drain the beans. Return them to the cooking pot. If using an onion to flavor the beans, peel it and cut it in half through the poles. Add the onion to the cooking pot. Add enough water to the beans to cover them by an inch, then bring to a simmer on the stovetop. Skim to remove any scum that might surface, then cook the beans at the barest simmer for an hour. Add more water to the pot if necessary—you want to keep the beans just covered.
- Shortly before the hour mark, slice the bacon into pieces of an inch or smaller. Add the bacon pieces to a large, cold frying pan, and place on medium stovetop heat. Sauté the bacon until crisp (10 minutes or so), then remove it with a slotted spoon and allow it to drain on paper towels. Leave the bacon drippings in the pan.
- While the bacon is browning, peel the additional onions and cut them into dice of ½ inch or so; set the diced onion aside. Peel the garlic cloves and mince or slice them thinly; set the minced garlic aside.
- If you’re using roasted green chile peppers that have been peeled and seeded: Chop them into pieces of ½ inch and set aside. If using unroasted green chile peppers: Wash the peppers, cut off their stems, then cut each pepper lengthwise. Using a teaspoon or soup spoon, scoop out the seeds (be careful, the oil on these can be hot; keep fingers away from your eyes). Cut the peppers into dice of ½ inch or so, and set aside.
- Wash the jalapeño peppers, cut off their stems, then cut each pepper lengthwise. Using a teaspoon or soup spoon, scoop out the seeds (the oil from the seeds will definitely be hot; keep fingers away from your eyes). Mince the jalapeño peppers finely (reserving a slice or two of pepper for garnish, if you wish), then set aside. Now, wash your hands with soap and water to remove the hot jalapeño oil from your skin.
- Add the diced onion to the hot bacon fat that you’ve left in the frying pan. Add salt to season, and sauté the onions until they’re translucent (5 minutes or so).
- When the onions are translucent, add the minced garlic and the diced peppers (both green chile and jalapeño peppers) to the frying pan. Sauté for 2 minutes.
- Add the cumin, coriander, oregano, and ancho chile powder to the frying pan, then sauté for 30 seconds. Add the tomato paste, and sauté for 2 minutes.
- Now you’re ready to add the sautéd onion/chile pepper mixture and the bacon pieces to the beans. But before you do, however, fish out the onion you added in Step 2—its flavor is spent. After adding the onion/chile mixture and bacon to the beans, stir everything to combine. Add a bit of water if necessary to thin the bean mixture. Simmer the mixture for 30 to 45 minutes (until the beans are nice and soft).
- Taste, add salt if needed, and serve. Garnish with reserved jalapeño pepper slices, if you wish.
- Although bacon adds wonderful flavor, you can omit it if you want a vegan dish. In that case, use olive oil to sauté the onions in Step 7.
- If using canned beans, skip Steps 1 and 2. Instead: Drain the beans and rinse off the gunk they’re packed in. Add the beans to a 4-quart cooking pot and bring it to a simmer over medium stovetop heat. Then proceed with Step 3 of the Procedure.
- How many green chilies should you use? It depends on how spicy you like your food—and how hot the chilies are (green chilies range from mild to fiery). If you’re unsure of their heat level, you might want to take a tiny bite of a chile to see how hot it is.
- If you’re averse to chile heat, use a mild variety of chile. Anaheim chilies are quite mild, and they’re available at every supermarket. Poblanos (which have a bit more heat) also are widely available.
- In our opinion, Hatch green chilies offer the best flavor. They get their name from the city of Hatch, New Mexico—where they're grown. Fresh Hatch chilies are available only in late summer, but you can buy them frozen in some supermarkets, and from many mail-order sources (Google is your friend here).
- Disclosure: The Hatch chilies we used in this recipe came from the Hatch Chile Store. We almost never accept freebies, but Hatch chilies are something we’ve used and loved for years, so we couldn’t resist their offer of a complimentary 5-pound box of roasted and peeled frozen chilies.
- Canned green chilies work fine in this recipe. You can generally find canned chilies in the Mexican food section at your supermarket. The cans come in various sizes, though 4-ounce containers are very common. Canned chilies tend to have very little heat, so we suggest starting with at least 8 ounces. After the beans have cooked for a bit, you can taste them to gauge the heat level. If the flavor isn’t bold enough for you, add some more canned green chilies. Or add some hot sauce, or more ancho chile powder.
- A reminder on terminology: Chile powder is made from dried red chilies that are ground up. Chili powder is a combination of chile powder plus cumin, coriander, and other spices.
- We suggest using ancho chile powder in this dish because it’s fairly mild, and its flavor marries well with green chile peppers. If you want something bolder, try dried chipotle chile powder.
- If your supermarket doesn’t carry chile powders, you can substitute commercial chili powder. But remember, it contains cumin and coriander, which are also listed as ingredients in this dish—so you may want to reduce the quantity of cumin and coriander that you add.
- As we said in the recipe headnote, this dish traditionally is made with red chilies. If you don’t want to use green chilies in this dish, simply leave them out and double the amount of chile (or chili) powder you use.
- But if you go this route, we suggest you keep the jalapeños—they really add a nice zing.
- Kosher salt is more coarse than regular table salt, so it’s less salty by volume. If you’re substituting table salt for Kosher, always use less—start with about half as much. You can always add more later.
- Be ready to add water when making this dish. When cooking the beans (Steps 1 and 2), you’ll need to make sure they don’t dry out; so check on the beans a couple times and make sure they’re just barely covered with water. In Step 10, you may need to add water if the mixture seems particularly thick. The amount you use here is very much to taste; add more if you like soupy beans.
- Australia Day—January 26th—is the official national day of Australia (similar in significance to July 4th in the US). It was on this day in 1788 that British naval ships arrived at Port Jackson, New South Wales, to establish a colony.
- The Super Bowl game is played on February 1st this year. It determines which team is the champion of the National Football League in the US.
“Wow, the Green Chile Chili Beans are wonderful!” said Mrs. Kitchen Riffs. “This recipe is really on the bean.”
“Definitely worth more than a hill of beans,” I said.
“And chili beans will go great with the dish we’re going to post next week,” said Mrs K R. “Shall we spill the beans about that?”
“Why not?” I said. “We’re doing Oven Slow-Cooked BBQ Beef Brisket. Which will be perfect for a Super Bowl bash.”
“That’s a truly delectable dish,” said Mrs K R. “Have to admit you do know beans about barbecue.”
“So I’m not full of beans?” I said.
“Well, not entirely,” said Mrs K R. “You’ve probably left some room for brisket.”
You may also enjoy reading about:
Oven Slow-Cooked BBQ Beef Brisket
Green Chile Stew with Pork
Pulled Pork and Green Chile Chili
Oven Slow-Cooked BBQ Pulled Pork
Oven Slow-Cooked BBQ Spare Ribs
Skillet Jalapeño Cornbread
Meat and Potatoes Chili
Sweet Potato Chili with Black Beans
Chunky Pork and Sweet Potato Chili
Or check out the index for more recipes
Cool beans, hehe! Vegan or not, I think the flavours of this dish won't fail us. Thanks to you, John!!!
Julie & Alesah
Gourmet Getaways xx
As soon as I saw this recipe not only did I know I wanted it, I also knew I would be swapping out the Bacon for olive oil and still enjoying every single spoonful!
I knew about Australia Day, it's on my calendar, lol...didn't know which day was Super Bowl Sunday though. Thanks for the heads up and also about that onion tip. Now that you mention it, a good idea for sure:)
I am sooooo looking forward to that brisket. I'm in seach of a good brisket around here diet or no diet!!!
Thanks for sharing, John...Perhaps if you give Kitty Riffs a special treat, she will let you dress her up for Dress Up Your Pet Day:) My son tells me I spoil Iggy that's why he listens to me, lol...
Hi Julie & Alesah, cool beans indeed. ;-) Thanks for the comment.
Hi Louise, the bacon adds a lot of flavor, but the vegan version is really satisfying, too. The brisket recipe is worth waiting for -- it's good. :-) And Kitty Riffs absolutely refuses to participate in Dress Up Your Pet Day. Party pooper. :-( Thanks for the comment.
A bowl now please - it's breakfast time here in NZ and a bowl of these would set me up nicely for the day!
Great recipe for this time of year, so warming and filling.
Wait - "chili beans ...cooked with bacon"??? Enough said indeed!!! Yes - yes please I will have seconds! maybe thirds??? I gotta try this bacon dealio next time I make chili!
Nice, I'm sure it's gonna be a hit for the superbowl Sunday or any day. That color, wow.
This is the perfect side for any event such as Super Bowl or barbecues, or main dish for lunch/dinner time. Who wouldn't like to dig in a pool of deliciousness?
Well now don't these beans sound terrific! I think the roasted chiles are a particularly nice idea - more flavor that way, and I also think pancetta would be great here.. Thanks for this one, and I bet your Super Bowl feast will be fab.
Yum, I could easily call this dinner - especially with a BIG piece of warm cornbread!
Wow, I can't believe that we are already starting to plan for a Super Bowl Pary..February 1 is coming...Time goes by so fast...Well, I must say that this is a wonderful and yummy recipe. Super Bowl or not, I would love some of this dish in a big bowl...I love the flavor of the bacon I also love the way you presented it in the bowl. Beautiful...Plus so much info on Chili's, beans, on how to cook them. Mrs. Riffs is always so cute and funny...Most entertaining post..thank you for sharing...Have a wonderful night...
Love your Chile Chili!! :) A very creative recipe for green chile! When I first saw the picture I wondered why it was red, but then I saw the 6 oz of tomato paste. Love it that you used discrete herbs and spices rather than adding chili powder. Perfect bowl of chili for the football Sundays coming up!! Love it!
I'm boycotting the Super Bowl, even watching it ;)
But that means that I can spend time cooking a great meal, usually on SB Sunday, I take an easy route because I want to watch.
I have so many green chiles still in the freezer, and they are SO hot. I think they'll be perfect in this chilli dish, we like beans, and we're often full of them :)
Hi Rachel, this would make a terrific breakfast. ;-) Thanks for the comment.
Hi Caroline, this really is warming and filling. And it's been cold here lately, so this dish is perfect! Thanks for the comment.
Hi Shashi, the bacon really adds a lot to this! But it's really all about the chilies. ;-) Thanks for the comment.
Hi Asha, this is really a rather pretty dish. For beans. ;-) Thanks for the comment.
Hi Denise, I love this dish with BBQ -- really is a great side. But I'll eat it with anything! Thanks for the comment.
Hi Adri, the meat really adds a nice touch to this. And roasted chilies have such terrific flavor, don't they? Thanks for the comment.
Hi Chris, warm cornbread is the best, isn't it? It and the beans just pair so nicely! Thanks for the comment.
Hi Dottie, I've been wanting to do this beans for awhile, and thought the Super Bowl would be a good excuse. ;-) Thanks for the comment.
Hi MJ, yeah, this dish has all the flavor of the green chilies, but the color of tomato. Win win, I say! Thanks for the comment.
Hi Nazneen, we're generally full of beans around here, too! And this dish is perfect when made with hot chilies. Thanks for the comment.
Always leave room for brisket. :) Perfect for the Super Bowl and perfect for Australia Day too!
Hi Maureen, I always love reading about people's Australia Day BBQs. Thought this would be a great side for that. And yes, we always leave room for brisket! Thanks for the comment.
Oh yes please... yum! I love your recipes and your descriptions, John. Great recipe, thanks for sharing... and thanks for the reminder about Australia Day! Time is flying.
Hi John , boy do those beans look good , just the sight of them makes me hungry . I cook chili beans for SB Sunday and this one I will make with the bacon , I will have my brisket ready and waiting on your recipe . Thanks so much for sharing :) Nee
Oh, yum! This looks great, John. Another winner for this gloomy weather. Thanks for sharing this. :)
Don't know if I'm more excited about the beans, the bacon or the chilies. Certainly it is not the football!:) Hatch does do great green chilies, don't they? We eat a lot of beans-so good for the digestion-don't you know? And the chilies-just good!
Hi John, great recipe, love that you added bacon and chilies!
You are right, John... It is BBQ season at down under plus cricket too. Having said that, some of us are Super Bowl fan too especially for those who have lived before in America.
Like your chili with bacons... Very American with wonderful Tex-Mex flavours!
Hi Lizzy, Australia Day will be here before you know it! :-) Thanks for the comment.
Hi Nee, chili beans and brisket are a great combo, aren't they? Really good stuff. ;-) Thanks for the comment.
Hi Pat, it really has been gloomy weather lately. At least here in St. Louis. ;-) Thanks for the comment.
Hi Abbe, sorry about your football team. But there's always next year! Words I'm all too familiar with, alas. ;-) Thanks for the comment.
Hi Cheri, you can never go wrong with bacon. Or chilies. ;-) Thanks for the comment.
Hi Zoe, you guys are having another really hot summer! But that's perfect BBQ weather. ;-) Thanks for the comment.
Spicy beans with bacon---my husband would be on cloud 9 if I made these for him. Perfect for Super Bowl Sunday!
Nice blog as I am a first time visitor! Bacon makes everything better especially beans!
Damn, even without your incredible addition of bacon, this chili would absolutely be the best after a long day - those beans are calling me!
Choc Chip Uru
A gorgéous dish John. Beans chili and bacon = a perfect combination. I didn't know you could blacken and remove the skin from jalapenos but this is a brilliant idea. Good luck with the superbowl viewing. Our Australia Day will no doubt be 30 degrees in the shade but you can always eat a lovely bowl of beans like this one. Cheers Merryn :D
Hi Liz, these really are a great dish -- your husband would love them! Thanks for the comment.
Hi Jersey Girl, welcome! And I agree about bacon -- it's wonderful, isn't it? Thanks for the comment.
Hi Uru, the bacon in this dish is really good, but it's still fantastic without. You'd love it! Thanks for the comment.
Hi Merryn, I go back and forth on whether I want to roast jalapeños. A bit of a pain, but the flavor is so worth it! Hope your Australia day is wonderful! Thanks for the comment.
This looks so so good. Australians just don't do chilis well. I think the secret is the bacon :) (isn't it always?). All your notes are great too. Saving this for my next day off :)
we are so hungry after looking at this rich and utterly delicious chili...with all these warm spices,bacon and herbs...it is a super bowl winner hands down,thanks so much for inspiring :-)
These beans look fantastic, John! I love the heat and spice in them (plus the bacon - yum)! A super side dish.
That sounds like the perfect recipe for Super Bowl, well done
Bacon! Enough said, my boys are on board. I love the way the chilis taste when you roast them, don't you? This is a delicious side dish that will be a hit at any event.
Damn delicious spicy and hot green chile chili!!!
YUM! They look spicy and delicious.
Hi Nicole, bacon is always the answer! :-) Thanks for the comment.
Hi Kumar, this definitely is a Super Bowl winner! ;-) Thanks for the comment.
Hi Amy, this really is a great -- and versatile! -- side. Can pair it with so many things. Thanks for the comment.
Hi Eva, it really is a nice dish -- loads and loads of flavor. Thanks for the comment.
Hi Bam, your boys would love this dish! And I agree that roast chilies have such a wonderful flavor -- roasting takes them to another level. Thanks for the comment.
Hi Dedy, spicy always works for me, so I love this Thanks for the comment.
Hi Pam, it is, it is! :-) Thanks for the comment.
Yummm how flavorful this must be!!! Actually we mostly have beans on breakfast or sohoor in Ramadan.. but I do not think this will go well in Ramadan as it will make us thirsty alllllll day hahahaha ..... I'm including this in my next post about beans :) Thanks for such a spicy dish.
I cooked a pot of pinto beans yesterday, but yours look much better. I wish I had seen your post first. Oh well, more beans are in our future and the pinto is one of our favorites. Thanks for the great ideas. Rocquie
Aaaah, come on----you are definitely full of beans----and that's a compliment. Well I live in SeaHawks country. So yeah football bashes are BIG BIG BIG. Even I am gathering with others this time of year. So say YES perfect dish. Wonderful selection of seasonings.
Hi Amira, this recipe probably would make you thirsty! Not good when you're facing a long fast. Looking forward to your next post about beans! Thanks for the comment.
Hi Rocquie, we eat beans a lot, too. They're so good, aren't they? :-) Thanks for the comment.
Hi Carol, no doubt that I'm full of beans. ;-) Your Seahawks are looking good -- if I was a bettor (which I'm not), I'd wager they'll end up winning the Super Bowl. But with football, who knows? Thanks for the comment.
The bacon in that dish would give it good flavours, nice recipe!
This would be great to celebrate Australia Day, the Super Bowl ... perhaps even Rabbie Burns day. (Perfect side dish for haggis, right?)
Yum! Bacon in chili...I have never thought of this...what a great idea...I love the look of this chili...and would love to have a spoonful of this chili right now.
Thanks for the inspiration John...hope you are having a great week :)
I really like cooking with dried beans. This is a great recipe - I am putting it on the to do list.
Oooh....now THIS is a bean dish! Boy, you know how to pack flavours into a dish - and I'm all about big flavours so I love this!
My husband would love this chili minus the bacon. Fabulous flavors. Thanks.
Hi Raymund, the bacon is wonderful in this! :-) Thanks for the comment.
Hi Beth, LOL! Perfect side dish for haggis, indeed. :-) Thanks for the comment.
Hi Juliana, I love bacon. As you've probably noticed. :-) Thanks for the comment.
Hi Laura, dried beans are awesome, aren't they? Flavorful, nutritious, and economical. What's not to like? ;-) Thanks for the comment.
Hi Nagi, there really is a ton of flavor in this dish. I like big flavor, too. ;-) Thanks for the comment.
Hi Lail, this dish is really good without the bacon, too. Maybe add a bit more chile in that case. ;-) Thanks for the comment.
I fell in love with Hatch chiles in New Mexico. Oh, those enchiladas smothered with them are just heaven. I haven't been to Santa Fe since then, unfortunately. But I think this chile is the next best thing to a plane ticket there.
Hi Carolyn, this dish is certainly a lot cheaper than a plane ticket! :-) Thanks for the comment.
I have a pack of hatch chiles from New Mexico so this recipe will do justice to them. And since our team performed poorly I am going to make this for comfort! Thanks for another great recipe.
Hi Ansh, you'll love those chilies in this recipe! So good. ;-) Sorry about the Broncos -- let's hope next year is better! Thanks for the comment.
Green chile with beans? With bacon? Holy cow, I'm in love!
Hi Pamela, pretty hard to resist green chilies -- and bacon! -- isn't it? :-) Thanks for the comment.
I love anything with bacon but I haven't tried adding bacon to mu chili! I bet it makes it much more flavorful! I will try this.
Hi Peachy, bacon + anything chili is a terrific combo! You have joys ahead of you. :-) Thanks for the comment.
Cool beans! You had me at green chile!
Hi Debra, cool beans indeed! :-) Thanks for the comment.
Did you use pinto beans in this one? I love the size of them, it makes a great presentation.. even if I make it just for my family:D
Hi Smidge, I used pinto beans -- IMO they have amazing flavor in this dish (although kidney beans are nice too). Thanks for the comment.
Yes, here Downunder we're gearing up for 'Straya' Day. I'll be cooking lamb and a pavlova as that's standard. Your green chile beans look great and I'm sure the bacon adds terrific flavour. Now...you said you have now put staying in a fare on you 'must-do' list. Tomorrow I'll be posting a story on a guesthouse where you stay in traditional fares with thatched roofs. Just thought I'd let you know in case you'd like to put visiting Vanuatu on your wish list of places to visit xx
HI Charlie, I'll definitely be checking out your post tomorrow! Vanuatu sounds so interesting. Thanks for the comment.
I'm lucky, I have a tub of ancho chile powder that I bought from a chili roasting vendor last Summer .. along with a bag of 2014 Colorado grown pinto beans = must make this. And how about that Green Bay/Seattle game yesterday. Now that's good football.
Hi Lea Ann, that was some game, wasn't it? And sounds like you've got some great ingredients on hand -- lucky you! :-) Thanks for the comment.
Hehe--what a pun-derful post, John. I'd definitely give more than a bean to eat this bowl of beans right here! I've just watched Into the Woods, and magic beans are also an option...
Hi Ala, we can't resist those cheap puns! And magic beans sound like fun. :-) Thanks for the comment.
I'd love to make a meal of these beans! I'd like to have a supply of them in my freezer for that matter. I need to run out for a bag of dried beans and get cooking.
Love that you can make this a vegan version of chili and I'm right there with you on the hatch chiles. Sometimes you can find canned and chopped hatch chiles. Ortega used to sell them, not sure now. I usually have a bag or two chucked in my freezer.
Hi Lisa, we do have a supply of these in our freezer. ;-) Thanks for the comment.
Hi Pamela, I haven't seen canned Hatch chilies -- just generic green chilies -- but maybe they are there and I've overlooked them. But frozen ones work really well! Thanks for the comment.
Wow, John, these beans look fantastic! I can almost smell them through the computer. What some eat as side dishes work well as meals for me. And this is one of those dishes! Looking forward to your brisket. Though I'm lusting after your pulled pork green chile chili as well! : )
I always skip to the conversation between you and your wife first and then go back and read the post and recipe. I don't know why, but it brings the whole thing to life for me. GREG
Hi Anne, that pulled pork green chile chili is worth having. ;-) Thanks for the comment.
Hi Greg, glad you like those conversations! We find them a lot of fun too, and an interesting way to end a post. Thanks for the comment.
Imagine your chili dish with the ghost chili, must be crazy hot! I would definitely stick to your recipe, it looks warming and just right for our environment anyway. Besides I am kind of into beans for the past month, this comes at a great time John.
Hi Helene, beans are really good, aren't they? I don't think I've ever met one I didn't like! Thanks for the comment.
John, these beans are RIGHT UP MY ALLEY. I adore green chile, beans and bacon - can't wait to try them all together!
Hi Kristy, this is a wonderful combo of flavors! We love this kind of dish. ;-) Thanks for the comment.
Yes, this dish will be perfect for superbowl. The flavor of bacon with beans will be perfect.
Hi Shibi, this really is a wonderful bean dish! Tons of flavor. ;-) Thanks for the comment.
I've never heard of green chiles before - interesting. I see you used chuck roast with your Texas Chili and bacon with this recipe, leading to a SMOKY taste= perfect for Superbowl!
Hi Fran, green chilies are wonderful! Lovely flavor -- definitely worth seeking out. Thanks for the comment.
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