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1
Sprinkle the ground chuck with 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning.
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2
Refrigerate for 20 minutes.
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3
Heat 2 tablespoons of the oil in a large saucepan over medium heat.
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4
Cook the ground chuck until fully browned.
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5
Remove the ground chuck from the saucepan and strain off the oil.
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6
Heat the remaining 2 tablespoons oil in a large saucepan over medium heat.
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7
Cook the bacon, stirring constantly with a wooden spoon, until browned.
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8
Cook the onions and peppers, about 10 minutes.
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9
Add the beans.
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10
While stirring constantly, add the ketchup, Coyote Bait Spicy Flavored BBQ sauce, sugar, lemon juice and mustard.
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11
Continue stirring, about 10 minutes.
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12
Add the ground chuck and remaining 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning.
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13
Stir constantly, about 15 minutes.
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14
Reduce the heat to low and allow the beans to simmer, stirring occasionally, about 20 minutes.
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15
Congratulations!
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16
Your beans are complete.
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17
Take your time, savor the flavor.
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18
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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20
Combine the salt and liquid smoke with a whisk in a large mixing bowl.
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21
Blend until there are no clumps.
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22
Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper.
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23
Whisk until thoroughly blended.
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24
Place the seasoning in a 1-quart storage container with the lid tightly sealed.
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25
Heat the oil in a large sauce pan over medium heat.
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26
Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes.
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27
Do not brown or caramelize the onions.
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28
Add the tomato puree.
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29
While mixing the puree with the onion mixture, stir in the vinegar.
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30
Cook, stirring occasionally, about 10 minutes.
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31
Fold in the sugar and molasses using a wooden spoon.
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32
Stir from the bottom of the sauce pan in an upward motion to prevent the sugar from scorching or sticking to the pan.
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33
Cook until the sugar and molasses have liquefied, about 10 minutes.
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34
Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning.
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35
Cook, stirring occasionally, about 15 minutes.
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36
Add the crushed red pepper if using and the lemon juice.
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37
Reduce to a simmer and stir occasionally, about 15 minutes.
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38
The sauce is done when the pigment has darkened and bubbles have formed at the surface.
