Cowboy Beans with Beef and Bacon

With smoky bacon, ground beef and beans, these meaty cowboy beans can be served as a side dish or as the main meal.  The sweet and savory sauce brings all the elements together for a hearty and comforting dish, perfect for your next barbecue. And by using the Alpine Outdoor Collection Skillet, you can cook the beans outdoors over an open flame for a deep, charbroiled flavor. Just don’t rush the 15 minutes simmer time - it’s necessary to make sure all the flavors meld together.

1/2 pound bacon

1 pound lean ground beef

1 small sweet onion, diced

1 green bell pepper, diced

4 garlic cloves, minced

1/2 cup barbecue sauce

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup brown sugar

1 tablespoon chili powder

2 14-ounce cans pinto beans, drained

1 fresh jalapeno, sliced

Preheat grill to 400°F.  Place the skillet on the grill to preheat for 5 minutes.

Add the strips of bacon to the skillet and cook until brown and crisp, about 3-5 minutes per side. Transfer the crisp bacon slices to a paper-towel-lined plate to soak up excess grease.

Add the ground beef to the skillet and cook until browned and crumbly, about 10 minutes. Remove from the pan and set aside in a small mixing bowl. Add the onion, pepper and garlic to the pan and cook until the onions are softened and beginning to brown, about 10 minutes. Add the ground beef back to the skillet along with the barbecue sauce, mustard, vinegar, brown sugar, chili powder and pinto beans.

Chop the cooked bacon and add half to the beans. Let the beans simmer on the grill for 15 minutes to meld the flavors, stirring occasionally. Serve the finished beans garnished with the remaining chopped bacon and jalapenos.