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!