Begin by preheating your oven to 350°F (175°C). Having everything ready before you start cooking makes the process smoother.

In a large skillet over medium heat, cook the chopped applewood bacon until it’s crispy. You’ll know it’s done when it turns a deep golden brown.

Remove the bacon and let it drain on paper towels.

Using the bacon drippings left in the pan, sauté the diced onion for about 3-5 minutes until it’s translucent.

Add in the minced garlic and continue cooking for another minute.

Add the lean ground beef to the skillet, breaking it apart with a spatula. Stir occasionally and cook until it is browned and no longer pink, which should take about 7-10 minutes.

Drain the excess fat from the skillet, then return it to the heat.

Stir in the chili powder, salt, and pepper, mixing well to coat the beef evenly.

Now, transfer the beef mixture to a large oven-safe pot or casserole dish.

Add the pork and beans (with their sauce), along with the drained cannellini and kidney beans to the pot.

Stir gently until all beans are well combined with the beef.

Pour in the barbecue sauce and ketchup, then sprinkle the brown sugar over the top.

Add the yellow mustard, Worcestershire sauce, and apple cider vinegar.

Fold the cooked bacon into the mixture; ensure it’s distributed throughout.

Cover the pot with a lid or aluminum foil and place it in the preheated oven.

Bake for 1 hour, or until the beans are bubbly and the top has a lovely thickened glaze.

Once baked, allow it to cool slightly before serving.