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Chuck Wagon Beans

Chuck Wagon Beans


(Serves 10-15)

3lb ground beef
1 lb bacon slices
1 1/2 cloves garlic, minced
1 1/2 cups catsup
3lb. ground beef
3 tbs spicy brown mustard
3 cups finely chopped onion
1 1/2 tsp salt
1 cup finely chopped celery
1/2 tsp pepper
2/3 cup hot water
2 cans (28oz. each) Molasses-style baked beans
2 tsp beef bouillon

NOTES: Searching the internet for chuck wagon beans brings up many versions, this version must be similar to many already written, tweaked a little here and there as it is passed down and around.

Fry bacon till crisp. Drain of grease and set aside.
In same pan, on medium heat, cook onion, ground beef, salt and pepper and celery until meat is done and onions are tender, then add garlic, cook until beef has browned through.
Pour off most of the grease, then transfer the meat mixture to a larger stock pot.
Now mix beef bouillon in hot water; stir bouillon into meat mixture. Add the beans, ketchup, mustard.
Cover and simmer (low heat with little bubbles), on top of stove for 1 hour.
Crumble/Cut bacon and stir into beans. Serve.