2 jalapeno peppers, seeded & finely (optional or to taste) .
1 lb lean ground beef .
8 slices bacon (cooked until crisp then sliced) .
3 tbsps molasses .
1 (15 oz) can butter beans (rinsed & drained) .
1/4-1/2 tsp pepper .
1 1/2 c barbecue sauce (or to taste) .
2 (15 oz) cans pork & beans (undrained) .
1 (15 oz) can kidney beans (rinsed & drained) .
2 medium onions, sliced .
1 tbsp chili powder (or to taste) .
2 tbsps sliced fresh garlic .
2 tbsps prepared yellow mustard .
1-2 tsp liquid smoke .
2 (15 oz) cans pork & beans (can use 3 cans if desired)
Directions
Step #1 Grease a 4-quart casserole dish.
Step #2 In a large skillet cook the bacon until crisp; remove to plate cool slightly then crumble.
Step #3 To the same skillet brown the ground beef with onions, garlic & jalapeno peppers; cook over medium high heat until meat is no longer pink; drain fat & return the meat to skillet then add in chili powder; cook this until meat is WELL browned (this might take about 15 mins or more).
Step #4 Add in ALL remaining ingredients along with the cooked crumbled bacon; bring to a simmer, stirring constantly.
Step #5 Spice up with salt & pepper.
Step #6 Transfer to prepared baking dish.
Step #7 Set oven to 350 degrees (second-lowest oven rack).
Step #8 Bake uncovered for 1-1/2 hrs or until thickened, stirring every once in awhile (this will become thicker the longer it is cooked).