Red Meat Allergy Friendly Cowboy Beans

Total time1 hr

Prep time15 min

Cook time45 min

4.9

(29)

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Ingredients

8 servings

6 slices bacon, cut into ½-inch pieces
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 lb ground beef (80/20)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 cans (15 oz each) pinto beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup ketchup
½ cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
3 tbsp brown sugar, packed
2 tbsp yellow mustard
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce
1 tsp smoked paprika
½ tsp chili powder
½ tsp black pepper
¼ tsp salt, or to taste

Instructions

1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.
2
Add the ground beef to the pot with the bacon drippings and cook over medium-high heat, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 6–8 minutes. Drain off all but about 1 tablespoon of fat.

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