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A Cooking Adventure with Thom

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Chuck Wagon Beans

Thom Hackett

Original Recipe Author is Unknown

Servings: 12




Covered wagon kitchens, complete with pantries and tailgates, once brought meals to cowboys driving cattle north from the Texas range to the new Kansas railroads.  Menu: Coffee, steaks, stews and beans, beans, beans.


pound bacon slice
3 pounds ground beef
3 cups onion, chopped
1 cup celery, finely chopped
2 bouillon cube, beef
cup boiling water
1 cloves garlic, minced
1 cups catsup
3 tablespoons prepared mustard
1 teaspoons salt
teaspoon pepper
2 baked beans, cans 29 oz. each molasses-style

Cooking Method

Heat oven to 375 F. 


In Dutch oven or large roasting pan, fry bacon until crisp.

  1. Set aside. 

  2. Drain fat from pan.

In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. 

  1. Dissolve bouillon cubes in boiling water.

  2. Stir bouillon and remaining ingredients into meat mixture. 

  3. Cover.

  4. Bake 1 hour 15 minutes or until hot and bubbly. 

  5. Crumble bacon.

  6. Sprinkle bacon over beans.

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