Cowboy Beans

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When I was growing up, and my dad was in charge of cooking, chances are we were going to have Cowboy Beans. It was something that was Fast, easy, and economical to make. It also didn’t take much prep work to prepare which is one reason why I think my dad would make this one of his go to meals.

While Cowboy Beans is really just another version of Chili Beans, the difference between the two is that to me Chili Beans are more savory, while Cowboy Beans have a slightly sweet and spicy flavor. Cowboy Beans also utilize Pork n’ Beans and not Kidney or Pinto Beans. In place of tomatoes and tomato paste, this recipe uses ketchup. To bring all of these flavors together, the best cookware is a cast iron pan.

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Easy

Cowboy Beans

Author: Martha Thurston Cuisine: Tex-Mex Courses: Main Dish

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 4

Best Season: Fall

Ingredients

Servings

• 1 lb Ground Beef
• 2 can Pork 'n Beans (15 oz cans)
• ¹⁄₂ cup diced onions (Or use 2 TBSP dried minced onions)
• ¹⁄₂ cup Ketchup
• 1 tbsp Chili Powder
• ¹⁄₂ tsp Salt
• ¹⁄₄ tsp pepper
• ¹⁄₂ tsp Paprika
• 1 tsp Hot Sauce (Optional)

Instructions

1. 1. Brown the ground beef with the onion and drain.
   2. Add remaining ingredients and cook until combined and onions are tender.

Keywords: fast meal, economical meal, chili bean recipe,