(14 1/2-oz.)
cans diced tomatoes with green chilies
1
(28-oz.)
can baked or pinto beans
1
cup
fresh mushrooms, halved
1
cup
frozen pearl onions
1
large red bell pepper, seeded and chopped
3 to 6
jalapeño peppers, seeded and chopped*
1
(18-oz.)
bottle barbecue sauce
2
tbsp.
brown sugar
1/2
tsp.
ground black pepper
1/4
tsp.
each salt and crushed red pepper flakes
Directions
In large skillet cook sausage, stirring frequently, until brown; drain fat. Set aside. In same skillet cook beef until brown, stirring frequently. Add garlic; cook 1 minute more. Transfer to 5- or 6-quart slow cooker.
Add tomatoes, beans, mushrooms, onions, peppers, barbecue sauce, brown sugar, black pepper, salt, red pepper and 2 cups water. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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