Ingredients

• 1/2 pound bacon strips, diced
• 1/2 pound ground beef
• 1 cup chopped onion
• 1 can (28 ounces) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans
• 1/2 cup All American BBQ-Army, Navy, Air Force, Marines, Coast Guard
• 1/2 cup Melinda’s Jalapeno Ketchup, Melinda’s Habanero Ketchup, or Melinda’s Jolokia Ketchup
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tablespoons Il Primo Jalapeno Mustard
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/2 teaspoon Dave’s Ancho Powder

Directions

1. In a large skillet, cook bacon, beef and onion until meat is no longer pink; drain.
2. Transfer to a greased 2-1/2-qt. baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and bean mixture.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Yield: 12 servings.