Chuck Wagon Beans
Savor the hearty, smoky flavors of Chuck Wagon Beans—a cowboy-inspired dish packed with protein and bold spices that’s perfect for a crowd. This one-pot masterpiece combines crisp bacon, savory ground beef, and a medley of pinto and kidney beans simmered in a rich, tangy sauce made with barbecue sauce, ketchup, and brown sugar. A touch of chili powder, smoked paprika, and mustard powder adds a smoky depth of flavor, while diced onions and minced garlic round out the dish with aromatic flair. Slow-cooked to perfection, this comforting meal is ideal for weeknight dinners, potlucks, or backyard barbecues, and pairs beautifully with warm cornbread or fluffy rice. Ready in just over an hour, these cowboy-style beans are the ultimate crowd-pleasing comfort food that your whole family will love!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 15-ounce cans canned pinto beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 1 cup barbecue sauce
- 1 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave about 2 tablespoons of the bacon grease in the pot.
Add the ground beef to the pot and cook over medium-high heat until browned and cooked through, breaking it up with a wooden spoon. Drain any excess fat if necessary.
Reduce the heat to medium and add the diced onion to the pot. Cook for 3–5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the pinto beans, kidney beans, and diced tomatoes. Mix well to combine.
Add the barbecue sauce, ketchup, and brown sugar, stirring until evenly distributed.
Season the mixture with chili powder, smoked paprika, dried mustard powder, salt, and black pepper. Mix well.
Pour in the water and bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot.
Simmer for 45–60 minutes, stirring occasionally, until the flavors meld and the beans are tender, adding more water if the mixture becomes too thick.
Stir in the crumbled bacon before serving. Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot with cornbread or over rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 35.6 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
