7 slices lean bacon
1 lb lean ground beef
1 onion; chopped
1 clove garlic; minced
2 tablespoons brown sugar; packed
2 tablespoons fancy molasses
1 can (19 ounces) tomatoes
1 can (14 ounces) kidney beans
1 can (14 ounces) baked beans in tomato sauce
1/3 cup vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon each pepper and hot pepper sauce
In Dutch oven, cook bacon over medium heat until crisp; drain on paper towels. Crumble and set aside. Drain fat from pan; increase heat to medium-high. Add beef and onion; cook, breaking up meat with spoon, for 10 minutes or until no longer pink. Drain off fat. Return bacon to pan. Add garlic, sugar, molasses, tomatoes, kidney beans, baked beans, vinegar, mustard, Worcestershire sauce, salt, pepper and hot pepper sauce; stir well. Cover and bake in 300 F oven for 2 hours. Uncover and bake for 1 hour longer or until thickened.