Sweet & Spicy "Picnic" Chili

Forgive me for not using my own actual image but this morning I had a tremendous fall down 8 stairs or so trying to dodge a leg weaving cat and have severely wrenched my back, shoulder and wrist all wonky now.  I'm currently flat on my back in bed on my laptop.  I wrote this last night, thinking I'd get up, make it, shoot pics of it and post but that didn't happen per my slide on my butt down the stairs.   Hoping to be up and around tomorrow some...but wanted to give you all something today.  See you tomorrow hopefully.... *fingers crossed*

Since the last of the cool evenings seem inevitably upon us here in Georgia, I was wanting to pull out my chili one more time before its time for lighter spring fare.  Called "Picnic Chili" when I was given the recipe eons ago by a lovely, long lost internet forum friend, I was so intrigued by the ingredient list, not to mention the name that I immediately had to try it.  It has since become the ONLY chili my hubby will eat and has forever proclaimed it his absolute, dead favorite chili on the planet.  I'm not far behind him on praises but for different reasons.  For me, I think its great because its so dang easy to make with all the canned beans and condiments!  I am convinced that's where the "picnic" term came into play.  You simply brown your beef and then drop it all in a crock pot and let it go.  Its so simple but tastes like you've been working hard at it all day long in the kitchen. 

Beyond the ease of prep, the taste is phenomenal.  Some people turn their nose up at sweet chili but it really is something unique and delicious.  I wasn't used to it either as my mom always made near 5 Alarm Chili that burnt your face off.  This isn't that type of chili.  It does have mild heat with a saucy sweetness that saunters in and says "Why, hello there."  It perks your interest instantly when you taste it and then taste it again...and again.  Its spicy at first with lingering sweetness, its so perfect with a swirl of sour cream and cheddar cheese sprinkled on top.  Something about the cool of the sour cream mixing with the heat of the spices...AHHHHHMAZING.

A word on the spices....I don't measure really.  After 6 years + of making this, everything is kinda by sight AND as it cooks, with any chili really, the flavor intensifies so please taste BEFORE serving and adjust to your liking. I end up going heavy on cumin and chili powder but you might not want to.  Its totally up to you and your taste buds.  And...I know some people make chili with beef tips or stew meat and hey, that's awesome too!  I've done that instead of ground beef and its just as super tasty so feel free to swap out what you will.  They both are equally as munch worthy. 

This is really, really good too for making chili dogs and nachos!  lol 

Sweet & Spicy Picnic Chili

2 pounds hamburger

2 cans regular sized pork and beans, do not drain

1 can butter beans

1 large can red kidney beans, drained

1 can of black beans, drained & rinsed

1 medium onion, chopped finely

6 slices bacon, cut into 1 inch pieces

1 cup ketchup

½ cup favorite BBQ sauce

1 Tbsp white vinegar

½ cup brown sugar

2 Tbsp yellow mustard 

1 tsp salt

Chili spices:   ½ tsp each (to start) black pepper, chili powder, cumin, garlic powder, paprika and cayenne pepper.

Brown the hamburger with the onions and cook till tender. Drain well and toss into the crock pot with all the other ingredients. Cook on low for 6-8 hours, stirring occasionally. Adjust spices before serving. Serve with sour cream and cheddar cheese.  (don't worry, the bacon cooks while the chili does)