This recipe has been on and off my weekly planner for a while now. Not really sure why I kept pushing it from the “planned” stage back to the “try soon” stage. It’s not as though it’s all that complicated. Maybe it was the whole “cook on low for 4-hours” thing. I love slow-cooking, crock pot suppers after a long day. However; my weekday hours spent away from home are a heck of a lot longer than four hours – that’s a weekend cooking time-frame. Yet when I cook on the weekends; I like to do things in stages, or create something spectacular. After all, weekends are my only time to “shine” in the kitchen. I could not bring myself to using that precious time on such a simple dish. Don’t get me wrong, like just about everyone else, I’m a huge fan of simple dishes.
There have been some changes in our family dynamics of late – Kiddo is no longer part of the working force. Through no fault of his own and an entanglement of corporate rules and regulations, he got the short end of the stick recently. Details are not necessary, and we’d like to think of this as a good thing – time for him to reevaluate where he wants to go with his life. What does that have to do with this slow cooker supper? I’ve decided to take advantage of his spare-time and put him to work in the kitchen. This is going to be his posting. Oh sure, I’m writing it – but Kiddo is responsible for the prep; execution and the photos for today’s offerings.
When Hubby and I walked through the door, the house smelled wonderful. It was a blend of smoky-spicy-sweet tomato scents that danced across the kitchen to greet us. Now, I will confess, I was just a tad worried. It’s been a while since Kiddo prepared a meal completely on his own. Not since high school has he been completely in charge. When we went off to work this morning, I had left the canned goods on the kitchen table alongside the recipe, camera and a note that read “Please have dinner in the crock pot by 2 – should be home by 6“. That was it. He was on his own.
Wow – everything seemed perfect (except the pile of dishes in the sink). I tossed the mail on the table and immediate checked the cooker. A beautiful, bubbling cross between soup and chili peered back at me. Grabbing the camera, I snapped a picture before dishing up the first bowl. Oh my, delicious. Just one more little change to the recipe and we would achieve perfection. All that was missing was a little grated sharp cheddar cheese. The final touch. Yeah, we had an awesome dinner and a few lunches for later in the week. I’m a happy camper. Hope you enjoy this wonderful supper as much as we did.
Slow Cooker Ground Beef and Three-Bean Supreme
1 (16 ounce) Whole Pinto Beans, drained
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can Italian White, drained
1 large onion, chopped
1 clove of garlic, chopped
2 pounds ground beef
1 small can green chilies
1 (10 ounce) can diced Fire-Roasted tomatoes, undrained
1 (10 3/4 ounce) can tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon black pepper
1 Pinch of cayenne
1 tablespoon Worcestershire sauce
1 (4 ounce) can Button Mushrooms, drained
1 teaspoon liquid smoke
Grated Sharp Cheddar Cheese (optional)
Open and drain cans of pinto beans, kidney beans, Italian White beans. Set aside.
Chop onion and garlic, set aside.
Heat cast iron skillet over medium heat. When pan is warm, brown ground beef with onions and garlic, breaking meat into small pieces and incorporating the onion and garlic into the meat. Drain meat well. Place in slow cooker.
Add beans, green chilies, fire-roasted tomatoes, soup and spices. Stir to blend. Add Worcestershire Sauce.
Open and drain mushrooms. Add to slow cooker. Stir in liquid smoke. Cover and let cook on LOW for 4 hours.
Ladle finished Supreme into soup bowls. Garnish with Cheddar Cheese, if desired.