1 pound beef tenderloin, diced
1 onion, diced
4 cloves of garlic, minced
1/4 cup Campbell’s candied jalapeños, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can red beans, drained and rinsed
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1/4 cup brown sugar
2 tablespoons of candied jalapeño brine
1/2 cup water
1 teaspoon mustard powder
Brown the tenderloin, onion and black pepper in a large skillet over medium heat for 5 minutes. Stir in the garlic, Campbell’s candied jalapeños, red and green bell peppers and cook until tender. Stir in the rest of the ingredients, reduce heat to low and simmer for 5 minutes. Serve on crusty rolls or burger buns. Also, great thrown into a crock-pot on low temp.until ready to serve.
As always you can tweak the amount of candied jalapeños!