An easy to make, hearty, and spicy H.O.T. classic casserole served always with cornbread and sometimes also with sides of fried okra and coleslaw.
Heart of Texas Spicy Cowboy Bean Casserole
1/4 cup dark brown sugar
1 Tablespoon molasses
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons yellow mustard
28 ounces canned Bush’s Home Style baked beans
1/4 teaspoon ground black pepper
a pinch of red pepper flakes, ground with fingers
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
3 tablespoon Lee & Perrin’s Worcestershire Sauce
Tabasco or Tiger sauce, to taste
1 pound of lean ground beef
1 large yellow onion, chopped
1/4 cup red bell pepper, diced
1/4 cup sweet whole kernel yellow corn
fresh jalapeno pepper, thin sliced, to taste
4 slices crispy fried bacon, crumbled
Preheat oven to 375 F degrees.
Fry bacon crispy and set aside to drain on paper towel.
Slice jalapeno pepper(s) very thinly and set aside.
In a bowl, mix brown sugar, ketchup, molasses, BBQ sauce, mustard, Worcestershire sauce, Tabasco or Tiger sauce, black and red pepper, chili powder, cumin, onion and garlic powder together until well blended and set aside.
Brown beef, bell pepper, and onion together in a 4 quart Dutch oven pot until done over medium heat.
Drain any excess liquid/fat. Return cooked beef and onion to the pan and turn heat to low. Stir in corn.
Add sauce mixture to the pan and stir until combined. Simmer on low to reduce — until bubbly and slightly thickened.
With slotted spoon, spoon mixture into a greased deep sided 9 x 13 casserole dish. Add as much remaining sauce as dish will safely hold.
Lay thin slices of fresh jalapeno pepper single layered across the top.
Sprinkle bacon crumbles across the top of the casserole.
Bake on center rack uncovered for 28 minutes.
Serve with cornbread and, if desired, with additional sides of fried okra and coleslaw.
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