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In a large skillet, cook the chopped beef bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the skillet.

Add the ground beef to the skillet with the reserved bacon fat. Season the ground beef with 2 teaspoons of Tony Chachere’s Creole seasoning, 2 teaspoons of smoked paprika, and 2 tablespoons of garlic paste. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain any excess grease and set the cooked ground beef aside.

Carefully wipe out most of the excess grease from the skillet, leaving about 1 tablespoon. Add the chopped red onion and diced bell peppers to the skillet and sauté over medium heat until softened, about 5-7 minutes.

Stir in the 7-ounce can of chipotle sauce into the sautéed vegetables. Pour in the 1/2 cup of bourbon and stir. Allow the bourbon to simmer for 2-3 minutes to cook off the alcohol.

Preheat your oven to 375°F. In a large oven-safe baking dish or foil pan, combine the three 28-ounce cans of Bush's Original Baked Beans.

Crumble the cooked beef bacon and add it to the beans. Add the cooked ground beef, the sautéed vegetable and bourbon mixture, 1 teaspoon of hot sauce, 1 teaspoon of mustard, 3 tablespoons of brown sugar, and 1/4 cup of molasses to the baking dish.

Mix all the ingredients thoroughly with a large spoon until well combined. Drizzle 1/4 cup of BBQ sauce over the top and gently fold it in to ensure everything is well incorporated.

Bake the barbecue baked beans in the preheated oven for 45 minutes, or until bubbly and heated through. If smoking, smoke at 250°F for 2 hours.


In a large skillet, cook the chopped beef bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon fat in the skillet.

Add the ground beef to the skillet with the reserved bacon fat. Season the ground beef with 2 teaspoons of Tony Chachere’s Creole seasoning, 2 teaspoons of smoked paprika, and 2 tablespoons of garlic paste. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain any excess grease and set the cooked ground beef aside.

Carefully wipe out most of the excess grease from the skillet, leaving about 1 tablespoon. Add the chopped red onion and diced bell peppers to the skillet and sauté over medium heat until softened, about 5-7 minutes.

Stir in the 7-ounce can of chipotle sauce into the sautéed vegetables. Pour in the 1/2 cup of bourbon and stir. Allow the bourbon to simmer for 2-3 minutes to cook off the alcohol.

Preheat your oven to 375°F. In a large oven-safe baking dish or foil pan, combine the three 28-ounce cans of Bush's Original Baked Beans.

Crumble the cooked beef bacon and add it to the beans. Add the cooked ground beef, the sautéed vegetable and bourbon mixture, 1 teaspoon of hot sauce, 1 teaspoon of mustard, 3 tablespoons of brown sugar, and 1/4 cup of molasses to the baking dish.

Mix all the ingredients thoroughly with a large spoon until well combined. Drizzle 1/4 cup of BBQ sauce over the top and gently fold it in to ensure everything is well incorporated.

Bake the barbecue baked beans in the preheated oven for 45 minutes, or until bubbly and heated through. If smoking, smoke at 250°F for 2 hours.
