1-Baking Method: Cook the ½ pound chopped bacon in a large Dutch oven over medium heat until crisp, about 7 minutes, then remove it with a slotted spoon and leave about 2 tablespoons of bacon grease in the pot. Next, add the 1 cup diced yellow onion and cook until almost tender, about 4 minutes. Stir in the 3 teaspoons minced garlic and 1 pound lean ground beef, cooking and crumbling until the beef is no longer pink, about 7-10 minutes, then drain excess grease.

2-Baking Method: Now, mix in the cooked bacon, 1 tablespoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper, the 3 (15-ounce) cans pork and beans (not drained), 1 (15-ounce) can cannellini beans (drained), 1 (15-ounce) can dark kidney beans (drained), 1 cup barbecue sauce, ½ cup ketchup, ¼ cup brown sugar, 2 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce, and 1 tablespoon apple cider vinegar until everything is well combined. Transfer the pot to the oven and bake uncovered for 45 minutes.

3-Slow Cooker Option: For a hands-off approach, follow the initial steps to cook the ½ pound chopped bacon, 1 cup diced yellow onion, 3 teaspoons minced garlic, and 1 pound lean ground beef on the stovetop. Then, transfer all ingredients including the cooked bacon, 1 tablespoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper, the beans, sauces, and spices to a 4-7 quart slow cooker. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours for that slow-simmered goodness, similar to how you might prepare other comforting soups.

4-Stovetop Option: If you’re keeping things simple on the stove, combine all ingredients after cooking the meats and veggies as described. Cover the pot and simmer over low heat for 45 minutes, stirring every 10 minutes to avoid burning. This method keeps the beans tender and lets the flavors blend just as nicely as baking.