Canned fire roasted diced tomatoes with green chilies
15 Ounce (1 Can)
Canned fire roasted green chilies
4 Ounce (1 Can)
Canned stewed tomatoes
28 Ounce (1 Big Can Or 2 Small Cans Of 14 Ounce)
12 Ounce (1 Package)
Fire roasted tomatoes
15 Ounce, diced (One 15 Ounce Can With Green Chilies)
Fire roasted green chilies
14 Ounce, diced (One 14 Ounce Can)
16 Fluid Ounce (One Can Of Guiness Draught / Murphy'S Stout)
1 1⁄2 Teaspoon
Red pepper flakes
Chop peppers and onion into small pieces. Heat 2 tbs. of olive oil in a large frying pan, add 3 tbs. of minced garlic then sauté the peppers and onions until soft and tender.
In a large stock pot combine all of the wet ingredients, (except the liquid smoke) the beans. Cook over medium heat stirring occasionally. Once it is warm add the peppers and onions and mix thoroughly. Add all of the spices including the liquid smoke. Heat the vegetable grounds in a frying pan over medium heat until they are heated through. Add them to the pot and cover allow to cook on simmer for 45 minutes to an hour stirring frequently.
Serve with sides of sour cream, tortilla chips and cheese.