Ingredients
Scale
- 1 pound bacon, chopped
- 1½ pounds ground beef
- 1 medium onion, diced
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) baked beans (do not drain)
- 1 cup ketchup
- ⅓ cup brown sugar, packed
- ¼ cup molasses
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the ground beef to the bacon drippings and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Add the diced onion and cook for another 3-4 minutes until softened. Drain excess fat.
- Transfer the cooked bacon, beef, and onion mixture to your slow cooker.
- Add all four types of beans (remember not to drain the baked beans) to the slow cooker.
- In a medium bowl, whisk together the ketchup, brown sugar, molasses, mustard, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and cayenne if using.
- Pour the sauce mixture over the beans and meat in the slow cooker. Stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time allows the flavors to develop and the sauce to thicken.
- Give it a good stir before serving. If the sauce seems too thin, remove the lid and cook on high for an additional 30 minutes to thicken.
- Serve hot as a main dish with cornbread, or as a side at your next barbecue.
- Prep Time: 15 minutes
- Cook Time: 8 hours
