Ingredients
- 1 pound lean ground beef
- 12 ounces bacon chopped
- 1 medium yellow onion diced
- 1 can kidney beans (15 ounces) drained and rinsed
- 1 can white beans (15 ounces) drained and rinsed
- 1 28-ounce can pork and beans not drained
- 2/3 cup ketchup
- 1/3 cup barbecue sauce
- 1/2 cup light brown sugar
- 1 teaspoon liquid smoke
Instructions
- Heat a skillet over medium-high heat. Cook the lean ground beef until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
- In the same skillet, fry the chopped bacon until crispy, 5-9 minutes. Then add the diced onion and sauté until soft and translucent, about an additional 5-7 minutes.
- Transfer the beef and the bacon-onion mixture to a slow cooker. Stir in the kidney beans, white beans, pork and beans, ketchup, barbecue sauce, light brown sugar, and liquid smoke.
- Cover and cook on low for about 2 hours. Stir once during cooking. Serve warm.
