Ingredients:

  • 1 pound (454g) bacon, cut into 1-inch pieces
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 pound (454g) ground beef (80/20 blend is ideal)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1 cup (240ml) beef broth
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can great northern beans, rinsed and drained (425g)
  • 1 (15 ounce) can butter beans, rinsed and drained (425g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook bacon in Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
  2. Add onion and garlic to the pot with bacon grease and sauté until softened, about 5 minutes.
  3. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add green and red bell peppers, tomato paste, diced tomatoes, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), brown sugar, Worcestershire sauce, and mustard to the pot. Stir to combine.
  5. Stir in beef broth, pinto beans, kidney beans, great northern beans, and butter beans. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  7. Stir in the cooked bacon.
  8. Season with salt and pepper to taste. Serve hot.