The calender now says October. As the football season heats up, the temperature is finally starting to fall. In accordance with the changing season, this week's Game Day recipe is a hot and hearty dish that works equally well as a side dish or main course.

This bean recipe is borrowed from my in-laws. It's a staple at their summer cookouts. They call it 4 bean casserole, but it has the consistency of a thick Midwestern chili. The only alteration I made to their recipe was substituting BBQ sauce for a portion of the ketchup that the recipe requires.
Above is everything you need for this hearty bean recipe. I also like to add some heat with jalapenos.

Start by browning 1 lb of ground beef and one large diced onion in a four quart sauce sauce pan. Drain the fat from the pan after the beef is cooked.

Add a can of diced tomatoes, 1 cup of brown sugar, 1/4 cup of ketchup and 1/4 cup of your favorite BBQ sauce. Stir thoroughly and allow to simmer for a couple minutes.

Add four cans of beans (drained). The choice of beans is yours. I used light kidney, dark kidney, black and great northern beans. Allow the beans to simmer for 20-30 minutes, stirring occasionally.

I love these beans as a side dish for pork and chicken BBQ. However, served with cornbread, they're equally as good as a main dish. We often top them with shredded cheese and jalapeno peppers.