The Chuck Wagon Beans recipes I have encountered are full of green and lima beans, not baked beans. I really do not like green beans and I hate lima beans and wax beans. Thankfully, my Mom never made those recipes!
This is the recipe I was going to prepare when I ended up making Baked Chili. My mom made this frequently when I was growing up. I am one of 6 kids. When she made this, it would never last. The recipe below is half of what my Mom would make. Double it and take Chuck Wagon Beans to a potluck. It is only slightly changed from Mom’s original.
Preheat oven to 375 degrees Farenheit. Brown 1 1/2 pounds of ground beef, adding about 3/4 cup of diced onion when the beef is nearly completely browned. Drain. In a greased 9×9 pan, pour in the beef and onion, adding the following: 1 28 ounce can of baked beans, 1/3 cup beef broth, 1/2 cup ketchup, 1/4 cup barbecue sauce, 1 1/2 tablespoons dried ground mustard, 1 garlic clove, minced and 1/4 ounce fresh grated ginger (or 1 to 2 teaspoons ground). Mix well.
Cover with foil and place in oven. Bake for about 45 minutes. While the beans are baking, fry 6 slices of bacon until crisp. Crumble.
After 45 minutes of baking, remove the foil and sprinkle the crumbled bacon over the beans. Put back in the oven for another 5 minutes, uncovered. Remove from the oven and let it sit for about 10 minutes before serving. This recipe is a good candidate for the dutch oven (read more at the preceding link). Cast iron cooking with a bit of natural smoke flavoring added! Enjoy! Until next time, Grill, Baby, Grill!
This isn’t what it started out to be. My mom used to make this recipe she calls Chuckwagon Beans, which I will be posting sometime in the future. That is what I was thinking I was going to make for dinner. Turns out, I had one 16 ounce can of pork and beans, meaning I wasn’t making my Mom’s recipe. It was one of those days I was not planning to go anywhere and I was not changing the plan. So Baked Chili is what happened. And I mean, what happened. I started pulling things out of the pantry and the veggie drawer and this is what I came up. All of these ingredients are available in my house 90% of the time.
Although I baked this in my oven, it will easily translate to the grill. A cast iron skillet or a Dutch Oven on the grill or a Dutch Oven over an open fire or with coals will make this recipe even better than it is baked in the oven in the house. Adding natural smoke flavor to any dish such as this improves the overall taste-so pull up your stump around the campfire for this one.
This recipe makes a lot. It will be good for a potluck or when you have a crowd. Of course, you can cut it down 1/2 or 1/4 easily enough. The end result filled a 9 x 13 glass baking dish. To prevent a mess in my oven, I laid a sheet of foil on the shelf below the chili to catch the inevitable drips. Also, plan ahead. This will need to bake about an hour and a half.
Preheat oven to 375 degrees F. Brown 2 to 2 1/2 pounds of hamburger in a large pot. Drain and set aside. In the same pot, saute 2 medium to large cloves of garlic, pressed or finely chopped, one large diced green pepper and one large diced onion, about a cup and a half each. If you don’t like that much, cut the amount. I love peppers and onions. For a bit of heat, you could add a diced chili pepper. Saute the pepper and onion about 5 minutes or so, just until crisp tender. They will cook further in the oven.
Add the cooked hamburger back to the pot and stir all together. Next, you will be adding 3 undrained 16 ounce cans of chili beans, one 16 ounce can of baked beans,one undrained 16 ounce can of kidney beans,one cup of beef broth or stock (veggie works well, too), 1 tbsp dried cilantro or 2 tbsp chopped fresh, 2 tbsp ground mustard, 1 tbsp cumin, 2-3 tbsp chili powder (to your taste). Stir well. Pour into a greased 9 x 13 baking dish and cover with aluminum foil. Bake in the oven (preheated to 375 degrees F) for one and a half hours. After taking it out of the oven, remove the foil and let it sit for 10-15 minutes. It will be very hot!!
In my house, we have cornbread with our chili and sometimes a bit of shredded cheese over the top (sometimes for my husband and myself, every time for my daughters).
When I eventually bake this outdoors, I will prepare the chili completely in my Dutch Oven. I can brown the hamburger, saute the veggies and stir it all together in the same. Over an open fire, I use my tripod and keep my fire pretty hot, adjusting the hanging level of the oven with the chain (for more on Dutch Oven cooking, see Heaven and Earth/Himmel und Erde). On the grill, I will start with a hot fire and keep up the heat, spreading the coals around the perimeter of the grill, placing the Dutch Oven in the center (after removing the cooking grate). The way cast iron holds heat, I don’t anticipate any issue keeping the chili hot enough to bake as completely as it does in the kitchen oven.
This is a different kind of chili. A little off from the chili I make in a pot, but it’s a keeper. No tomatoes, no tomato sauce, really thick and meaty. It was good. I hope you enjoy it.
Until next time, Grill, Baby, Grill!
I know, I know…this blog is called “A Girl and Her Grill.” But this girl has an oven and likes to bake, too. Especially these muffins. These are a perennial favorite around here and are often shared with friends. Pumpkin is yummy, no matter how it is used-pureed and baked in sweet treats, sliced and sautéed or roasted, turned into a savory soup….Pumpkin has a lot of Vitamin A, a good dose of fiber, is low-fat and low cholesterol. I have been known to have a slice of pumpkin pie for breakfast. Why not?
Preheat oven to 400 degrees F. Prepare muffin tins (greased or paper muffin cups).
In a large mixing bowl, beat 4 eggs, 2 cups of sugar, 1 16 ounce can of pureed pumpkin and 1 1/2 cups vegetable oil until smooth. In another bowl, combine 3 cups of all-purpose flour, 2 tsps baking powder, 2 tsps baking soda, 1 tsp ground cinnamon and 1 tsp salt. Add the flour mixture to the pumpkin mixture, a little bit at a time, mixing well. Fold in 12 ounces semi-sweet chocolate chips. Fill the muffin cups about 3/4 full. Bake 16-20 minutes or until the muffins are done. Cool about 10 minutes, then remove to a cooling rack to cool completely. If they last, store in an airtight container.
When using a standard size muffin tin, you should get about 24 muffins.
For mini-muffins: use mini chocolate chips. Bake 10-12 minutes or until done. I usually get close to 72 mini muffins.
These tempting treats disappear quickly in our house.
Enjoy! Until next time, Grill, Baby, Grill!
Original recipe found in Country Woman Magazine, May/June 1995