This recipe is adapted from and with thanks to "A Taste of Cowboy: Ranch Recipes and Tales from the Trail" by Kent Rollins and Shannon Keller Rollins.
Ingredients
6slicesthick cut baconcut into 1-inch wide pieces
1poundbulk pork sausage
1yellow onion, peeled and diced
2 clovesgarlic, peeled and minced
1jalapeno, diced
2/3cupbarbecue sauce
3/4cupbrown sugar
4teaspoonsyellow mustard
1 chipotle in adobomashed with a fork with a bit of the sauce
2 canschili beans, drained15 ounces each
2canspork and beans, drained15 ounces each
Instructions
Preheat the oven to 350°F.Place a large, oven safe skillet or dutch oven over medium heat. Add the sausage to the pan. Use a sturdy spoon to break up the clumps. Fry the sausage until it is cooked through and has some crispy edges. Use a slotted spoon to transfer the sausage to a paper towel lined plate. Pour out the fat and return the pan to the heat. Add the bacon and cook until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but about 2 tablespoons of the bacon fat.Return the skillet or dutch oven to medium heat. Add the onions, stirring to coat the onions with bacon fat. Stir fry the onions for 2 minutes. Stir in the garlic and minced jalapeno and fry for 1 minute, or until very fragrant. Add the barbecue sauce, brown sugar, yellow mustard, and mashed chipotle in adobo to the pan or dutch oven. Whisk until the sauce is evenly combined, then stir in the chili beans, pork and beans, the sausage, and 1/2 of the crispy bacon. Scatter the remaining bacon over the top of the pan and bake, uncovered, until the beans are bubbling hot.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.