Equipment Needed
- Large oven-safe Dutch oven or deep skillet (or a skillet and a 9×13 baking dish)
- Wooden spoon
- Can opener
- Measuring cups and spoons
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). In your large Dutch oven or oven-safe skillet, cook the ground beef over medium-high heat, breaking it up with your wooden spoon. You’re not just cooking it through; you want to get some good, browned, crispy bits for texture and flavor. Once the beef is no longer pink, I usually spoon out any excess grease beyond a tablespoon or two. To the beef, add the diced onion and green pepper. Sauté them for 6-8 minutes, until the onion is translucent and the pepper has softened. The kitchen will start to smell amazing. Now, add the minced garlic and stir for just 30 seconds until fragrant—be careful not to burn it.
Now, for the saucy union. To the beef and vegetable mixture, add both cans of baked beans (with their sauce), barbecue sauce, molasses, yellow mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, and black pepper. I do not add extra salt here, as the canned beans and sauces provide plenty. Stir everything together thoroughly. As you mix, you’ll see the color turn into a rich, dark mahogany. Bring the mixture just to a bubble, stirring to scrape up any browned bits from the bottom of the pot—that’s flavor gold. Taste it now! This is your chance to adjust. Want it sweeter? A touch more molasses. More tang? A splash of vinegar. Make it yours.(See the next page below to continue…)