Ingredients
1/2 pound bacon strips, chopped1 large onion, chopped2 garlic cloves, minced6 cans (15 ounces each) pinto beans, rinsed and drained4 cans (8 ounces each) tomato sauce2 cans (4 ounces each) chopped green chiles1/3 cup packed brown sugar1 teaspoon chili powder3/4 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper
Preparation
Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through.
