Howdy, folks. Cassidy here.
Every ranch needs one dish that can feed a hungry crew without making a fuss. Around Two Boots Ranch, this one is called Outlaw Joe: a smoky, rich, tomato-based beef-and-pork sandwich filling cooked low and steady, then piled high on toasted buns with cheddar and pickles.
This is not a bean chili, and it is not a sweet party sauce. The official ranch version keeps its boots on the ground: ground beef, ground pork, smoked bacon, onions, garlic, peppers, tomato, mustard, Worcestershire sauce, smoked paprika, and a clean finish of apple cider vinegar to cut through the richness.
It is built for a crowd, best cooked outside in a bogracs or a heavy pot, and served hot while everybody is still close enough to the fire to argue over who gets the next bun.
Servings
Makes enough for 10 to 12 hungry people.
Ingredients
The Meat Duo
- 1 kg ground beef, preferably chuck or neck
- 1 kg ground pork, preferably shoulder
- 200 g smoked bacon, finely diced
The Ranch Base
- 4 large onions, finely diced
- 5 cloves garlic, minced
- 3 bell peppers, red and yellow if possible, diced
- 2 tbsp oil or lard, only if needed
The Outlaw Sauce
- 400 g ketchup
- 200 g passata or crushed tomatoes
- 150 g tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground black pepper
- 1 to 2 tsp salt, adjusted at the end
- 1/2 tsp cayenne or chili flakes, optional
- 1 to 2 tbsp apple cider vinegar, added at the end
For Serving
- 10 to 12 burger buns or kaiser rolls
- Butter for toasting the buns
- Sliced cheddar, optional but strongly recommended
- Pickle slices
- Extra mustard, if your crew likes a sharper bite
How to Cook It
1. Start with the bacon.
Set your bogracs, Dutch oven, or heavy-bottomed pot over medium heat. Add the diced smoked bacon and let it render slowly until the fat starts to shine and the bacon edges turn golden. If the pot looks dry, add a spoon or two of oil or lard.
2. Build the base.
Add the onions and cook until soft and lightly browned. Stir in the garlic and diced peppers, then cook for another few minutes until the peppers relax and the whole pot smells like supper is on its way.
3. Brown the meat.
Add the ground beef and ground pork. Break it up well with a wooden spoon and cook until the meat loses its raw color and starts to brown. Do not rush this part. A little browning is where the ranch flavor begins.
4. Stir in the tomato backbone.
Add the tomato paste first and stir it through the hot meat for 2 to 3 minutes. Then add the ketchup, passata or crushed tomatoes, Worcestershire sauce, mustard, brown sugar, smoked paprika, sweet paprika, black pepper, salt, and cayenne if using.
5. Let it ride.
Lower the heat and let the Outlaw Joe simmer for 30 to 45 minutes, stirring now and then so it does not catch on the bottom. You want it thick, glossy, and spoonable, not watery. If it gets too thick before the flavor settles, add a small splash of water and keep it moving.
6. Finish with apple cider vinegar.
When the sauce is rich and the meat is tender, turn off the heat and stir in 1 tablespoon of apple cider vinegar. Taste it. If the sauce still feels too heavy or sweet, add the second tablespoon. That little tang is what makes the whole pot stand up straight.
The Two Boots Serving Ritual
Toast the buns with a little butter until the cut sides are golden. Spoon the hot Outlaw Joe onto the bottom bun, add cheddar while the filling is still steaming, then finish with pickle slices and the top bun.
Serve it with napkins, cold drinks, and no apologies. This is the kind of ranch food that runs down your fingers a little, and that is exactly the point.
Good Sides for a Hungry Crew
- Coleslaw with a vinegar bite
- Potato wedges or campfire potatoes
- Pickled vegetables
- Simple green salad if somebody insists on being civilized
- Extra toasted buns, because somebody always comes back for seconds
Ranch note: Keep this one bean-free. Outlaw Joe is all about the smoky meat sauce, the peppers, the tomato, and that final apple cider vinegar kick.
See you by the fire,
Cassidy Sterling, Two Boots Ranch