1smallpoblano or green bell pepperseeded and diced
2clovegarlic minced
seasoned salt and black pepper
1lbextra lean ground beef
216 ozcans baked beans
116 ozcan pinto beansdrained
1cuproot beer
3/4cuphoney barbecue sauce
1TbspDijon or brown mustard
1Tbspdark chili powder
1/2tspground cumin
dash ground cinnamon
3green onionsliced
Instructions
Preheat the oven to 375°F. Lightly oil a 12-inch cast iron skillet or spritz a 13x9 inch baking dish with cooking spray.
In a large skillet, cook the bacon over medium-high until crisp. Remove with a slotted spoon to paper towels to drain. Discard all but 3 Tbsp drippings from the pan.
Add the diced onion and pepper to the pan. Season with seasoned salt and black pepper to your taste.
Cook for 2-3 minutes until beginning to brown then add the minced garlic. Cook for 1 minute.
Add the ground beef, and continue to cook until no pink remains. Drain any excess fat from the pan.
Mix the cooked beef with root beer, honey barbecue sauce, Dijon or brown mustard, dark chili powder, ground cumin, ground cinnamon and green onions. Add half of the crumbled bacon reserving 1/2 for garnishing. Mix to combine.
Pour into the skillet and bake for 1 hour. After baking, stir well and rest for 5-10 minutes on the counter before serving to allow the sauce to thicken.
Garnish with chopped green onion and remaining bacon.
Notes
Want to add more heat? Use a jalapeno in place of the poblano pepper or add hot sauce in desired amounts to the sauce.