Chuckwagon
Saddle up for a hearty and flavorful meal with this classic Chuckwagon recipe—a one-pot wonder that’s perfect for busy weeknights or cozy family gatherings. This rustic dish combines tender ground beef, sautéed bell peppers, onions, and garlic with a medley of pinto beans, diced tomatoes, and bold spices like chili powder, smoked paprika, and cumin. Simmered to perfection in a savory tomato-beef broth, it delivers a comforting, smoky kick with optional cayenne pepper for spice lovers. Ready in just 45 minutes, Chuckwagon is a satisfying and easy-to-make dish that’s ideal for weeknight dinners, meal prep, or casual get-togethers. Serve it with a garnish of melty Cheddar cheese and fresh parsley or cilantro for a pop of color, and pair with cornbread or crusty bread for the ultimate homestyle experience. Packed with Southwest-inspired flavors, this hearty recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 large bell pepper, diced (red, green, or both)
- 15 ounces canned diced tomatoes (with juices)
- 15 ounces canned pinto beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.5 cup shredded Cheddar cheese (for garnish)
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, smoked paprika, ground cumin, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices and enhance their flavors.
Add the canned diced tomatoes (with their juices), tomato paste, beef broth, and drained pinto beans. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, for 15-20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
Taste and adjust seasoning, adding more salt or spices as desired.
Serve hot, garnished with shredded Cheddar cheese and fresh parsley or cilantro. Pair with cornbread or rustic bread for a complete meal.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 32.8 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 766 mg | 59% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4118 mg | 88% | |
*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.
