Ingredients
- 4 oz.
bacon, chopped into 1/2" pieces
- 1
large yellow onion, finely chopped
- 4
cloves garlic, finely chopped
- 1/2 c.
chopped jarred roasted red bell peppers
- 1/4 c.
chopped pickled jalapeños
- 1 lb.
lean ground beef
- 2 tsp.
taco seasoning
Kosher salt
- 2
(14-oz.) cans of pinto beans, drained, rinsed
- 1
(14-oz.) can black beans, drained, rinsed
- 1
(14-oz.) can small red beans or dark red kidney beans, drained, rinsed
- 1 1/2 c.
low-sodium beef broth or water
- 1 c.
store-bought or homemade BBQ sauce
- 1/2 c.
ketchup
- 1/4 c.
apple cider vinegar
- 2 Tbsp.
Dijon or spicy brown mustard
- 2 Tbsp.
molasses
- 1 Tbsp.
hot sauce
How to:
- In a cold large Dutch oven or heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, roasted peppers, and jalapeños and cook, stirring, until garlic is fragrant, 2 to 3 minutes.
Push the onion mixture to one side of the pot. Add ground beef and taco seasoning to the other side of the pot; season with salt. Break up beef with a wooden spoon and cook, stirring occasionally, until no longer pink, 5 to 6 minutes. Stir to combine with onion mixture.
Add pinto beans, black beans, red beans, broth, BBQ sauce, ketchup, vinegar, mustard, molasses, and hot sauce. Stir to combine, cover, and cook for 15 minutes. Uncover and continue to cook, stirring occasionally, until flavors have melded and the sauce is thickened, about 15 minutes more; season with more taco seasoning and salt if needed.
No comments:
Post a Comment