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In a large skillet, brown ground beef until no longer pink. Drain the fat and set aside.
Add chopped bacon to the same skillet. Cook for 5–7 minutes or until golden and crisp, stirring often.
Add diced onions and cook for 4–5 minutes until translucent.
Transfer ground beef, bacon, and onions to a 6-quart slow cooker.
Add pork ‘n beans, kidney beans, and white beans. Stir gently.
Add ketchup, brown sugar, and liquid smoke. Mix well until combined.
Cover and cook on low for 4–5 hours or high for 2–3 hours, stirring occasionally.
If the mixture thickens too much, add a few tablespoons of water.
Serve warm with tortilla chips, cornbread, or cheese.