Ingredients:

  • 1 lb ground beef (80/20)
  • 6 slices thick-cut bacon, chopped
  • 56 oz canned pork and beans (two 28 oz cans), undrained
  • 15 oz canned red kidney beans, drained and rinsed
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 0.5 cup BBQ sauce
  • 0.25 cup dark molasses
  • 0.25 cup dark brown sugar, packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Instructions:

  1. Cook the bacon. Place the chopped bacon in your Dutch oven over medium high heat. Fry it until crispy and the fat has rendered completely. Note: This usually takes about 6-8 minutes.
  2. Reserve the drippings. Use a slotted spoon to move the bacon to a paper towel. Keep about 1-2 tablespoons of that liquid gold in the pot; discard the rest.
  3. Brown the beef. Add the ground beef to the pot. Break it up with a wooden spoon and sear until deeply browned and no pink remains.
  4. Remove excess grease. If your beef was particularly fatty, drain some off, but leave a small amount to coat the bottom of the pot.
  5. Sauté aromatics. Toss in the diced onion and green bell pepper. Cook for about 5 minutes until softened and the onions are translucent.
  6. Toast the spices. Sprinkle in the smoked paprika, garlic powder, and black pepper. Stir for 30 seconds until the aroma fills the room.
  7. Combine ingredients. Pour in the pork and beans (liquid and all), the rinsed kidney beans, BBQ sauce, molasses, brown sugar, vinegar, and mustard.
  8. Stir and bake. Add the cooked bacon back in and stir well. If you aren't using a Dutch oven, transfer to your 9x13 dish now.
  9. The main bake. Place the dish in the oven at 350°F (175°C) uncovered. Bake for 60 minutes until the sauce is thick, bubbly, and dark mahogany.
  10. Rest and set. Remove from the oven and let the beans sit for 10 minutes. The liquid will thicken significantly as it cools slightly.