Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb thick cut bacon
  • 1 medium yellow onion
  • 1 bell pepper
  • 2 cans (15 oz each) pinto beans
  • 1 can (15 oz) kidney beans
  • 1 can (15 oz) Great Northern beans
  • 0.5 cup low sugar ketchup
  • 0.25 cup pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp black pepper
  • 0.5 cup low sodium beef broth

Instructions:

  1. Place the 0.5 lb chopped bacon in a cold Dutch oven and turn the heat to medium.
  2. Add the 1 lb ground beef to the bacon fat. Cook 8 minutes until a dark crust forms on the bottom before breaking it into smaller pieces.
  3. Toss in the diced onion and bell pepper. Sauté 5 minutes until the onion turns translucent and edges begin to brown.
  4. Pour in 2 tbsp apple cider vinegar. Scrape the bottom of the pot until all brown bits are released into the liquid.
  5. Stir in the 0.5 cup ketchup, 0.25 cup maple syrup, 1 tbsp yellow mustard, and all the dry spices.
  6. Fold in the rinsed pinto, kidney, and Great Northern beans. Stir gently until every bean is coated in the red sauce.
  7. Pour in the 0.5 cup beef broth. The liquid should just barely peek through the top of the beans.
  8. Lower the heat to a gentle bubble and cover. Cook 30 minutes until the sauce has thickened and the beans are tender.
  9. Remove the lid. Simmer uncovered for 15 minutes until the sauce reaches a velvety, jam like consistency.
  10. Let the pot sit for 10 minutes before serving.