Crockpot Wednesday: Spicy Baked Beans

I actually took a great picture for once!
Sometimes cooking is like gambling. If you are trying a new recipe, you don't know if you will like it or not, if it will turn out ok or not, if you're adaptation or tweaking of the recipe will work or not.

I play poker about once a month with a group of guys. I'm the only gal in the bunch. Sometimes I have to choose between poker with the guys (who are mostly husbands) or skip it because the women are going to do girls' night. Most of the time I pick poker. After all, any chance to win a few bucks, especially toward the end of the month, is worth it. And in the two years this group has been playing, I'd say I'm well ahead for amount of money invested.

We rotate hosting and so I volunteered for June. This requires something for dinner. Everyone brings their own snacks and drinks. Unfortunately for me, June turned out to be costly. With the price of dinner and not winning either tourny, I was in the red. Oh well. Better luck next time.

I adapted this recipe from one I found on I was looking for a baked bean recipe for poker night and this one is good and spicy according to the reviews. The original also has a pound of browned ground beef, but I was going to serve this with tri tip and so I decided to leave out the beef. It should be noted that the you can choose to hold back the hot sauce and let people add it at the end, on their own. There's already a bit of kick from the chilis and the chili powder, but for additional heat you will want the hot sauce. So, I guess, the gambling in this recipe is - how hot can you take it?

2 large cans of Bush's Baked Beans Original
1 4 oz can of diced green chilis
1 medium onion, chopped
1 cup barbeque sauce
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot sauce

Mix all together in a slow cooker and cook on low for 4 hours.