Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 6 slices bacon, thick-cut and chopped into 1/2-inch pieces
  • 0.5 lb smoked sausage, sliced into rounds
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 (28 oz) cans pork and beans, undrained
  • 1 cup ketchup
  • 0.5 cup brown sugar, packed
  • 2 tbsp molasses
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp chili powder
  • 0.5 tsp liquid smoke

Instructions:

  1. In a 6-quart Dutch oven over medium-high heat, add the chopped bacon. Cook until the edges are crisp. Add the ground beef and sliced sausage. Break the beef into small crumbles and cook until no pink remains.
  2. Using a slotted spoon, remove the meat and set aside, leaving approximately 2 tablespoons of rendered fat in the pot. Add the onions and bell peppers. Sauté until onions are translucent and peppers have softened (about 5–7 minutes). Stir in the garlic and cook for an additional 60 seconds.
  3. Return the meat to the pot. Stir in the rinsed pinto beans, rinsed kidney beans, and the undrained pork and beans. Add the ketchup, brown sugar, molasses, apple cider vinegar, yellow mustard, chili powder, and liquid smoke.
  4. Bring the mixture to a low boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the sauce has thickened into a deep mahogany glaze.