🥘 Campfire Cowboy Beans – Bubba’s Bold and Smoky Classic

Now listen here, partner — if you’ve ever sat by the fire with your belly rumblin’ and the night air coolin’ off, Bubba’s Campfire Cowboy Beans are just what you need.

This here dish is a little sweet, a little smoky, and a whole lotta hearty. It’s packed with bacon, beans, and bold flavor — the kind that makes you wanna tip your hat and go back for seconds. Whether you’re feedin’ ranch hands or just the family, this is one pot that’ll keep everyone happy ‘round the fire.

🫘 Ingredients

1 pound ground beef (or venison if you’re feelin’ wild)
6 slices thick-cut bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 (28 oz) can baked beans
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
½ cup BBQ sauce
¼ cup ketchup
¼ cup brown sugar
1 tablespoon yellow mustard
1 teaspoon smoked paprika
Salt and black pepper to taste
Optional: a dash of hot sauce or cayenne for a little cowboy kick

🔥 Directions

Step 1: Fire It Up

Build yourself a good cookin’ fire with plenty of glowing coals — you want steady heat, not wild flames. Set your cast iron Dutch oven or deep skillet near the coals to warm up.

If you’re cookin’ indoors, set your stove to medium heat.

Step 2: Cook That Bacon

Toss the bacon into your warm skillet and let it fry ‘til it’s crispy and sizzlin’. The smell alone will draw in half the campground.

Scoop out the bacon pieces and set ‘em aside, but keep that bacon grease right where it is — that’s liquid gold, partner.

Step 3: Brown the Meat

Add your ground beef straight into that bacon grease. Break it up and cook until browned through. Add the diced onion and garlic, cookin’ ‘til soft and fragrant.

Step 4: Add the Beans and Sauce

Now pour in your baked beans, kidney beans, and pinto beans. Stir in the BBQ sauce, ketchup, brown sugar, mustard, and smoked paprika. Give it all a good stir so everything’s minglin’ nice and friendly.

Season with a little salt, pepper, and hot sauce if you want it to kick like a mule.

Step 5: Simmer and Smoke

Add that crispy bacon back in, cover the pot, and slide it near the coals. Let it simmer 25–30 minutes, stirrin’ every now and then. The longer it cooks, the richer it gets.

You’ll see it thicken up and smell that smoky sweetness driftin’ through camp — that’s when you know it’s just about perfect.

Step 6: Serve It Up

Ladle it into bowls or serve it straight from the skillet with a side of cornbread or biscuits.

Bubba says, “If it ain’t stickin’ to your spoon, it ain’t done right.”

🪵 Bubba’s Tips

Swap ground beef for sausage or leftover pulled pork for extra flavor.
Add diced jalapeños if you like a little fire in your belly.
Got leftovers? Spoon ‘em into tortillas for next-mornin’ cowboy burritos.

🧊 Storage

Let it cool, then store leftovers in a sealed container. Keeps 3–4 days in the cooler or fridge — just reheat right in the skillet over the fire.

❤️ Bubba’s Final Word

“Now that’s what I call a campfire classic. Sweet, smoky, and hearty enough to make a cowboy weep with joy. It’s food for folks who like to eat good and live simple.”