Ingredients:

  • 6 slices thick cut bacon, diced
  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 30 oz canned pinto beans, rinsed and drained
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned red kidney beans, rinsed and drained
  • 1 cup plain tomato sauce
  • 0.5 cup low sugar BBQ sauce
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp chili powder
  • 1 tsp smoked paprika

Instructions:

  1. Render the bacon. Place diced bacon in a cold Dutch oven and turn heat to medium, cooking 8 minutes until the fat has melted and bits are crispy. Note: Starting cold prevents the fat from seizing and ensures a better render.
  2. Sear the beef. Add the ground beef to the bacon fat and increase heat to medium high, cooking 6 minutes until the meat is browned and small crispy bits form.
  3. Sauté the aromatics. Stir in the diced onion and green bell pepper, cooking 5 minutes until the onions are translucent and the pepper softens.
  4. Add the garlic. Throw in the minced garlic and stir for 1 minute until you smell a toasted, nutty aroma.
  5. Toast the spices. Sprinkle in the chili powder and smoked paprika, stirring constantly for 30 seconds until the oil turns a deep red.
  6. Combine the beans. Pour in the rinsed pinto, black, and kidney beans, stirring well to coat them in the meat and fat mixture.
  7. Build the sauce. Stir in the tomato sauce, BBQ sauce, maple syrup, apple cider vinegar, and yellow mustard.
  8. Simmer and reduce. Lower the heat to medium low and let the pot bubble gently for 30 minutes until the liquid has thickened into a glossy, dark glaze.
  9. Rest the beans. Remove from heat and let sit for 10 minutes until the sauce stops bubbling and clings to the beans.