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Chuck Wagon Brisket and Beans

Hearty Chuck Wagon Brisket and Beans for Comforting Nights

Indulge in Chuck Wagon Brisket and Beans, a hearty dish blending smoked brisket and creamy beans for ultimate comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket Base
  • 2 cups Pre-cooked Brisket Use leftover brisket for best results.
  • 6 oz Thick-cut Bacon Substitute with turkey bacon for a lighter option.
  • 1 medium Yellow Onion Can be swapped with sweet onion for a milder taste.
  • 3 cloves Garlic Fresh garlic offers a more pronounced flavor.
  • 1 small Jalapeño Pepper Omit for a milder dish.
  • 1 medium Green Bell Pepper Replace with red or yellow bell pepper for a sweeter flavor.
For the Flavor Boosters
  • 2 tablespoon Tomato Paste Can substitute with canned tomato sauce.
  • 1 can (15-oz) Diced Tomatoes Use fire-roasted tomatoes for a smoky taste.
  • 1 cup BBQ Sauce Choose your favorite flavor.
  • 1 can (15-oz) Beef Broth Vegetable broth can be used for a lighter option.
For the Beans
  • 1 can (15-oz) Pinto Beans Kidney beans can be used for a different texture.
  • 1 can (15-oz) Kidney Beans Use black beans for variation.
For the Seasoning
  • ¼ cup Brown Sugar Can be replaced with honey or maple syrup.
  • 1 tablespoon Chili Powder Can substitute with paprika and cumin blend.
  • 1 teaspoon Ground Cumin Omit if unavailable.
  • 1 teaspoon Smoked Paprika Regular paprika can be a substitute.
  • ½ teaspoon Dried Oregano Can be replaced with Italian seasoning.
  • ½ teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, place chopped thick-cut bacon over medium heat. Sauté for about 5–7 minutes until crispy and golden brown, then drain on paper towel.
  2. In the same pot with the bacon fat, add diced yellow onion, jalapeño pepper, and green bell pepper. Sauté for 5–7 minutes, then add minced garlic and cook for another minute.
  3. Stir in the tomato paste, then add diced tomatoes, BBQ sauce, and beef broth. Bring to a gentle simmer.
  4. Add the drained pinto and kidney beans, followed by the spices. Stir well and simmer uncovered for about 10 minutes.
  5. Fold in the reserved crispy bacon and pre-cooked brisket. Cover and simmer for 10 minutes, then uncover and cook for another 10 minutes.
  6. Taste and adjust seasoning if necessary before serving hot alongside cornbread or pickles.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Use leftover brisket to cut down on cooking time. Taste before serving and adjust seasoning as needed.

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