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2 lb. Pinquito Santa Maria Beans – see note below.
1 envelop chili mix
1 med. onion, diced
2 cloves garlic, minced
½ lb. Bacon, diced
½ lb. ground beef
½ tsp. pepper
4 tsp. salt
½ tsp. dried oregano leaves, crushed in the palm of the hand
1 ½ cups tomato juice
Preheat your smoker to 225 degrees F. Soak your wood chips for about an hour. I use a mix of hickory and applewood.
Cover beans generously with water (about 2 ½ quarts), bring to boil, and add salt and pepper. Turn heat to simmer and cook for three hours or until tender.
Sauté bacon, onion, garlic, ground beef, and seasonings. Add chili mix and tomato juice to meat. Add mixture to beans, simmer two hours or until beans are tender, and serve.
Makes 10 – 16 servings
NOTE: Pinquitos can be difficult to find. Most grocery stores do not stock them. They are common in the Santa Maria and Santa Barbara areas. You can also find them at www.susieqbrand.com.