Nothing says comfort food better than a one-pot satisfying mean. This morning, Chef Donna is in the kitchen showing us how to make Cowboy Beans. This recipe, more of a chili or bean stew than a side dish, is perfect by itself, served over polenta, a baked potatoes or even French fries.
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Recipe: Cowboy Beans/Chili
Serves 6 to 8 as a side dish or topping; 4 to 6 as a main dish
1 12-ounce package bacon, coarsely chopped into bite size pieces
1 pound ground beef
1 teaspoon TSTE™ Onion Obsession
½ teaspoon TSTE™ Vik’s Garlic Fix
1 tablespoon TSTE™ Backwoods Hickory Rub
1 12-ounce can pork ‘n beans (or baked beans)
1 14-ounce can each kidney and butter beans, drained and quick rinsed
¼ cup ketchup
¾ cup dark brown sugar
2 tablespoons mild molasses
Place the chopped bacon into a large rimmed skillet and cook over low heat to begin rendering fat, about 5 to 7 minutes. Add in ground beef and season with the Onion Obsession, the Vik’s Garlic Fix, and Backwoods Hickory Rub. Season with and continue cooking, tossing occasionally, until the onion is becoming soft, about 2 to 3 minutes more. Raise heat to medium to brown beef and soften onion, about 3 to 5 minutes more.
Add in remaining ingredients and combine. Partially cover and reduce heat to low then cook for about 20 minutes until flavors are well combined and beans are very soft.
Serve as a main course, side dish or on top of polenta, potatoes, or nacho chips. Garnish with shredded cheese, jalapenos or other diced vegetables.