Ingredients
1 pound ground beef
6 slices bacon, chopped
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can baked beans (with sauce)
1/2 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chili powder
Salt and pepper, to taste
Instructions
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Cook the Meats: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside on paper towels. Drain most of the bacon fat, leaving about 1 tablespoon.
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Sauté the Veggies: In the same pot, add diced onion, bell pepper, and garlic. Cook for 3–4 minutes until softened.
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Brown the Beef: Add the ground beef to the pot and cook until no longer pink. Drain any excess fat.
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Add Beans: Stir in all the beans—kidney, pinto, black, and baked—along with the cooked bacon.
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Add Sauces and Seasoning: Pour in barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, and chili powder. Season with salt and pepper.
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Simmer: Reduce heat to low and let everything simmer together for 20–30 minutes, stirring occasionally, until thick and bubbly.
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Serve: Serve hot as a hearty main dish or a delicious side at barbecues and cookouts.