Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 4 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 15 oz kidney beans, drained and rinsed
  • 15 oz pinto beans, drained and rinsed
  • 15 oz butter beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup packed brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the Dutch oven over medium-high heat. Add the diced bacon and cook until the fat renders and the bacon is crisp.
  2. Add the ground beef to the bacon fat. Cook, breaking the meat into small crumbles, until it reaches a deep brown color.
  3. Toss in the diced onion and red bell pepper. Sauté for 3–5 minutes until the vegetables are softened and fragrant.
  4. Lower the heat to medium. Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, and mustard.
  5. Add the smoked paprika and garlic powder.
  6. Stir constantly for 2 minutes to let the sugars caramelize and coat the meat, creating a thick, dark base.
  7. Gently fold in the rinsed kidney, pinto, and butter beans. Stir until every bean is enveloped in the mahogany sauce.
  8. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent the bottom from scorching.
  9. Remove the lid for the final 5–10 minutes if the sauce needs to thicken further until velvety.