Ingredients:

  • 1 lb smoked turkey, diced small
  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 2 tbsp molasses
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 cans (15 oz each) pinto beans, drained and rinsed
  • 1 cup beef broth

Instructions:

  1. Heat a 6-quart cast iron Dutch oven over medium-high heat. Add the diced smoked turkey and sauté until the edges are browned.
  2. Add the 2 lbs ground beef to the pot, breaking it apart with a spoon; cook until browned and the internal temperature reaches 160°F (71°C).
  3. Pour off all but 2 tablespoons of the rendered fat.
  4. Stir in the diced yellow onion and minced garlic; sauté for 3–5 minutes until the onions are translucent.
  5. Lower the heat to medium. Stir in the ketchup, brown sugar, molasses, apple cider vinegar, smoked paprika, salt, and black pepper, mixing until the sugar dissolves and the sauce is glossy.
  6. Fold in the drained and rinsed pinto beans and pour in the beef broth, stirring gently to coat the beans.
  7. Simmer gently for 45–60 minutes, stirring every 15 minutes to prevent scorching, until the sauce has thickened to a velvety consistency.