Wade Black’s Four Bean Hamburger Chili

1.5 lbs. ground hamburger (browned and drained)
1 can Kidney Beans
1 can Pinto Beans
1 can Black Beans
1 can Great Northern Beans
1 can corn
1 small/medium yellow onion (chopped)
1 small/medium red onion (chopped)
¼ cup barbecue sauce
¼ cup Frank’s Buffalo sauce
¼ cup Worcestershire sauce
Pepper, Cumin, and Chili Powder to taste
Beef Broth (optional)

First, go through and brown the ground hamburger. While the hamburger is browning, dump all four cans of beans into a strainer, draining and rinsing them prior to putting them into the slow cooker.

Chop up both onions and add them in; along with the barbecue sauce, Worcestershire sauce, and Frank’s Buffalo Sauce. After the hamburger is browned (about 7-10 minutes), add it to the pot, close the lid, and set it to cook on low for 3 hours. Whenever you get a chance, open the lid and stir things around, just to make sure everything got mixed in.

Beef broth is optional. Some people may prefer chili to be more in the form of a soup. If you’re one of those individuals, I suggest adding in one can of beef broth, to give the mixture a little bit of added moisture as it cooks.