Don’t forget to bake a pan of fresh cornbread to serve with this Fall dish! This is a great dish to feed a crowd!
INGREDIENTS:
1 lb. Corralitos apple-smoked bacon, cut into 1″ strips
1 1/2 lbs. ground beef (or ground turkey)
2 medium red onions, chopped
4 cloves garlic, minced
1 – 15 oz. can butter beans, drained
1 – 15 oz. can pinto beans, drained
1 – 15 oz. can light kidney beans, drained
1 – 15 oz. can black beans, drained
1 – 15 oz. can cannellini beans, drained
1 – 28 oz. can pork and beans, with their liquid
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons cumin
2 teaspoons smoked paprika
METHOD:
Cook and crisp the bacon in a large dutch oven over medium-high heat. Remove the bacon to drain on paper towels. Discard all but 1 tablespoon of the bacon fat and brown the ground beef in the same pot.
When the beef is 50% browned, add the onion and garlic to the pot and continue browning the beef until completely cooked. Add the bacon and stir to combine.
Drain all the cans of beans (except the pork and beans) and add them to the beef and bacon mixture. Stir well to combine and add the remainder of the ingredients. Mix well and simmer on low heat until completely heated through.
Cover and transfer the pot into a preheated 350°F oven and bake for 45 minutes. Cool slightly and serve.
