Chuckwagon Recipes

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CHUCKWAGON SANDWICHES

From a Hometown Cooking magazine that isnt published anymore. My Family loves these and they have INCREDIBLE flavor....much better than those packaged or canned sloppy joe mixes!!!

Provided by CookbookCarrie

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10



Chuckwagon Sandwiches image

Steps:

  • In a large skillet, cook beef, onion, and sweet peppers until meat is brown.
  • Drain off Fat.
  • Stir in beans, tomatoes, katsup, chili powder, mustard and pepper sauce.
  • Bring to boiling and reduce heat Summer uncovered for 20-25 minutes or until thickened.
  • To serve, spoon onto buns or rolls (I add a slice of cheese to this).

Nutrition Facts : Calories 252.5, Fat 6.8, SaturatedFat 2.3, Cholesterol 23, Sodium 618.9, Carbohydrate 36.4, Fiber 4.1, Sugar 8.8, Protein 12.7

1/2 lb ground beef
1/4 cup diced onion
1/4 cup diced sweet green pepper
1 (15 ounce) can pork and beans in tomato sauce (I use Bush's)
1 (14 1/2 ounce) can diced tomatoes with juice
2 tablespoons catsup
1 1/2-3 teaspoons chili powder (to taste)
1/4 teaspoon yellow mustard
3 -5 dashes hot pepper sauce (leave out if preparing for kids)
8 -10 hamburger buns or 8 -10 kaiser rolls

CHUCKWAGON STEAK

Make and share this Chuckwagon Steak recipe from Food.com.

Provided by Alia55

Categories     Meat

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9



Chuckwagon Steak image

Steps:

  • Place meat in plastic bag and set in large bowl. Combine remaining ingredients, except chips; and pour into bag over meat. Close bag tightly around meat. Place in refrigerator and marinate 6 to 8 hours or overnight.
  • Build a medium fire in a covered bbq. Arrange coals at back and sides of firebox. Place a 12 x 10 inch drip pan made of heavy duty foil in center of firebox under grill and fill with water. Sprinkle some of the dampened chips over coals. Remove meat from marinade, reserving marinade.
  • Place meat on grill over drip pan. Close hood and cook to medium doneness (25 minutes on each side) brushing occasionally with marinade on each side.
  • Add more hickory chips every 20 minutes.
  • Season meat to taste with salt and pepper if desired.

2 lbs beef chuck blade steaks, 1 1/2 inch thick
1/3 cup vegetable oil
1/3 cup wine vinegar
2 garlic cloves, chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon fresh ground pepper
hickory chips

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