Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for a sweet chili. It was submitted by Let’s RV Editor Greg Gerber, of Sun City, Ariz. The recipe was developed by Gerber and his Big Brothers mentor, David Mond, in the mid 1970s, and has been a family favorite for decades.
- 2 pounds ground beef
- 1 pound bacon
- 1 large yellow onion
- 2 green peppers
- 2 cans chili beans
- 2 cans kidney beans
- 2 cans Great Northern white beans
- 1 cup brown sugar
- 1 jar (12 oz.) of Open Pit barbecue sauce
- 1 tablespoon vinegar
- Tabasco sauce
Brown ground beef, drain grease, and place beef in large mixing bowl. Cut bacon into 1-inch strips; cook, drain grease, and add bacon strips to mixing bowl. Sauté onions and green peppers in skillet; place in bowl. Empty beans into bowl without draining. Add brown sugar, barbecue sauce, vinegar, and 8 shots of Tabasco sauce. Mix well. Place in large crock pot and cook for 4 to 5 hours until beans are tender.
Cooking the concoction in an Instant Pot can shave the time in half.
Some people like to add shredded cheddar cheese, sour cream, or salsa/hot sauce, so serve on the side. Feeds 6-8.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.