👩🍳 Instructions
1
Rinse beans and quick-soak: cover with water, bring to a boil for 1 minute, remove from heat and let sit 1 hour. Drain and refill with fresh water or broth; add 1 tablespoon kosher salt and simmer 45–60 minutes until tender. Reserve 1 cup cooking liquid. (If using canned beans, skip to step 2.)
2
In a large Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon and leave 2 tablespoons fat in the pot.
3
Add ground beef to the pot and brown 6–8 minutes. Drain excess fat if necessary.
4
Add onion and bell pepper; cook until softened about 5–7 minutes. Stir in garlic and cook 30–45 seconds.
5
Add smoked paprika, cumin, chili powder, black pepper, and cayenne; toast spices 20–30 seconds.
6
Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard, apple cider vinegar, and reserved bean liquid. Scrape up browned bits.
7
Add cooked or canned beans and cooked bacon back to the pot. Bring to a simmer, reduce heat to low, partially cover, and cook 20–30 minutes to meld flavors.
8
Taste and adjust seasoning with salt, vinegar, or sugar as needed. Serve hot with chopped parsley or sliced green onions.
