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1 lb. lean ground beef
1/4 lb bacon
1/4 lb pre-cooked ham, cubed
1 onion, diced
1 green pepper, diced
1 12 oz jar Chili sauce
3/4 cup brown sugar
3/4 cup catsup
1/2 cup Dijon mustard
2 31-oz cans pork and beans, drained
1. Place Dutch oven over 14-16 briquets. When oven is hot, add and brown the beef and bacon. 2. Add, then cook until clear: onion and green pepper. 3. Mix in and continue cooking 10-15 minutes: ham, chili sauce, brown sugar, catsup and mustard. 4. Stir in the por and beans and reduce briquets to 12. 5. Simmer for 45-60 minutes. If needed, crack the lid slightly, allowing moisture to escape. Beans should be slightly thick.
Time saver: Start recipe 1 day ahead. Prepare the main mixture, omitting beans until ready to cook. Refrigerate overnight. Blended flavors make this a great 2nd day dish.
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