Ingredients:

  • 1 lb thick-cut bacon, diced
  • 1 lb 90/10 lean ground beef
  • 1 large yellow onion, finely diced
  • 1 bell pepper, seeded and diced
  • 3 cans (15 oz each) navy beans, rinsed and drained
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 1 cup low-sugar BBQ sauce
  • 0.25 cup apple cider vinegar
  • 2 tbsp blackstrap molasses
  • 2 tbsp yellow mustard
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper

Instructions:

  1. Set a skillet over medium-high heat. Add the diced bacon and cook until the edges are crispy and the fat has rendered.
  2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the ground beef to the pan, breaking it into small crumbles until fully browned.
  3. Toss the diced onions and bell peppers into the pan with the beef and sauté until the vegetables are translucent and fragrant.
  4. In a large mixing bowl or a 9x13 aluminum pan, combine the drained navy and pinto beans, the cooked meat mixture, and all sauce ingredients (BBQ sauce, vinegar, molasses, mustard, and spices).
  5. Stir the mixture thoroughly until every bean is evenly coated in the sauce foundation.
  6. Place the pan in a smoker preheated to 225°F-250°F and smoke for 3 hours, allowing the sauce to reduce into a thick, velvety lacquer.