Recipe Details

Ingredients

• 1/2 lb. 

  thick-cut bacon, chopped

• 2 

  green bell peppers, chopped

• 1 

  sweet onion, diced 

• 1 lb. 

  lean ground beef

• 4 

  cloves garlic, minded

• 1 tbsp. 

  ground chili powder

• 1 tsp. 

  kosher salt

• 1 tsp. 

  ground paprika

• 1 tsp. 

  ground black pepper

• 1 

  (15-ounce) can pinto beans

• 1 

  (15-ounce) can cannellini beans

• 1 

  (15-ounce) can kidney beans

• 1 

  (15-ounce) can black beans

• 3/4 c. 

  ketchup

• 1/4 c. 

  packed light brown sugar

• 3 tbsp. 

  apple cider vinegar

• 2 tbsp. 

  Worcestershire sauce

• 2 tbsp. 

  yellow mustard

• 2 tsp. 

  hot sauce

Description

1. Preheat the oven to 350.
2. 2In a large Dutch oven over medium heat, cook the bacon until crisp, 7 to 9 minutes. Remove from the pot with a slotted spoon, leaving the bacon drippings. Add the bell peppers and onion to the bacon drippings and saute them until tender and lightly golden, 7 to 9 minutes. Add the ground beef and garlic, and crumble the beef until it is no longer pink. Stir in the chili powder, salt, paprika, and ground black pepper.
3. 3Drain and rinse the pinto, cannellini, kidney, and black beans. Stir the beans, ketchup, 3/4 cup water, brown sugar, vinegar, Worcestershire sauce, yellow mustard, hot sauce, and cooked bacon into the ground beef mixture. Cover and bake the beans in the oven until the liquid has thickened, about 45 minutes. Serve hot.