We loooove leftover upgrade nights. They are packed full of flavor and usually a delicious treat that technically took days to make but takes little to no effort.
From our “Bring dinner home again” post you know we do themed nights once a week. A few nights ago we did an “Alice in Wonderland” themed dinner. We had Queen of Hearts meatloaf, White Rabbit’s roasted carrots, and Card Soldiers salad. Let me know in the comments or on our Facebook page if you would like a more detailed post about our Alice in Wonderland dinner menu!
It was delicious, and we had enough meatloaf leftover to make chili!!
Here is how.
- 2 cups dried black beans
- 4 cups water
- 3-4 cups meatloaf diced (or 1lb ground beef, browned)
- 1 green bell pepper diced
- 1 medium onion diced
- 2 cans of diced tomatoes
- 1 can of tomato sauce
- Salt/pepper to taste
- 1/2 tsp Celery seed
- 1/2 tsp Chili powder (add more if you like it spicy, reduce if you don’t 🙂 )
- 1/2 tsp ground mustard seed
- 1/2 tsp ground ginger
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 Tbls Cilantro (dried or 3 Tbls fresh)
- 1/4 tsp red pepper flakes (optional. You can also add more to kick up the heat if you like it spicy)
- Put dried beans in pot with one 4 cups water. Bring to a boil then reduce the heat to simmer and cover for one hour. (you can do this the night before)
- Toss the rest of the ingredients in the crock pot on low.
- when the beans are tender (after about on hour) drain and add them add them to the crock-pot.
- Cook on low for 3-4 hours.
- Ladle into bowls and garnish with sour cream, diced red onion, fresh cilantro, chives and/or cheddar cheese.