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Cowboy Beef and Bean Pot
Andre Lewis

Cowboy Beef and Bean Pot

Four kinds of beans stretch ground beef into twelve smoky-sweet portions for a cookout or game. Bacon brings enough fat, so lean beef works best. This is thicker than chili and meant to sit beside cornbread or grilled food without running across the plate.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 6 oz bacon cut into 1/2-inch pieces
  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 15 oz canned kidney beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned butter beans drained and rinsed
  • 15 oz canned tomato sauce
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp kosher salt

Method
 

  1. Cook the bacon for 7 minutes until browned and transfer it to a 6-quart crockpot.
  2. Brown the beef and onion in the bacon fat for 9 minutes until the beef reaches 160°F, then drain thoroughly.
  3. Add the beef, all four beans, tomato sauce, ketchup, molasses, mustard, vinegar and salt to the crock.
  4. Cover and cook on low for 6 to 7 hours until thick and the beans are tender.
  5. Stir well and rest uncovered for 15 minutes before spooning onto plates.