Ingredients
- 8 ounces bacon chopped
- 1/2 medium yellow onion diced
- 4 garlic cloves minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 3 cans pork and beans (15 ounces) with liquid
- 1 can cannellini beans (15 ounces) drained
- 1 can kidney beans (15 ounces) drained
- 1 cup barbecue sauce
- 3/4 teaspoon onion powder
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons apple cider vinegar
Instructions
- Preheat your oven to 350°F. In a large, heavy, oven-safe pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon, leaving a bit of the grease in the pot.
- Add the diced onion to the bacon grease and cook until softened, about 3-4 minutes. Stir in the minced garlic, then add the lean ground beef along with chili powder, salt, and black pepper. Cook until the beef is no longer pink and crumble it as it cooks. Drain any excess fat if needed.
- Return the crisp bacon to the pot. Stir in the pork and beans, cannellini beans, kidney beans, barbecue sauce, onion powder, ketchup, brown sugar, yellow mustard, Worcestershire sauce, and apple cider vinegar. Mix gently until all ingredients are combined.
- Bake in the preheated oven, uncovered, for 40-45 minutes until the mixture is bubbly and heated through.
