I got this recipe from my sister and decided to give it a try. Now this calls for canned beans, which I used this time around, but in future I hope to have all my dry beans and packed into the freezer for use. So, back to the yumminess of this recipe. This does take a little bit of prep before it can be put into the slow cooker, but not enough to throw it off. The prep work can easily be done the night before if you have to leave early in the morning and want to have a warm bowl of chili when you get home.
2-4 onions (depends on if you like them...we used 2)
1 cup brown sugar
1 tsp dry mustard
1/2 cup vinegar (I used Apple Cider Vinegar)
1 lb ground beef, browned
1 cup ketchup
3 Tbsp chili sauce (this is found near the ketchup and usually made by Heinz)
2 cans great northern beans
1 can green lima beans
1 can baked beans (I used the Busch's beans with the brown sugar and bourbon flavor)
1 can kidney beans, drained (only these beans get drained)
1. Chop onion...add to skillet with ground beef and brown the beef. Drain the grease.
2. Add brown sugar, vinegar, and mustard and bring to a boil. Turn down heat and let simmer for 20 minutes.
3. Place in slow cooker and add beans, ketchup, and chili sauce.
4. Let cook for 6-8 hours on Low or 2-4 hours on High