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1
STIR all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat.
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2
Stir frequently until the mixture reaches a boil.
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3
Boil for one minute, remove from the heat and set aside.
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4
PREHEAT the oven to 325F.
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5
STACK the two pounds of bacon and cut across the slices making 1/2-inch wide strips.
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6
In a large skillet, fry the bacon, stirring frequently, until crisp and brown.
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7
Use a slotted spoon to transfer the bacon to a paper towel lined plate.
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8
Drain the bacon grease from the pan.
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9
PLACE the pan back over medium high heat and break up the ground beef into it.
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10
If using the onion, add it at this point.
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11
Continue breaking it up with a spoon as you cook it until the beef is browned.
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12
If necessary, drain any excess fat away from the meat.
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13
In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
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14
DIVIDE the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan.
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15
Bake (uncovered) for 1 hour or until very bubbly and hot all the way through.
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16
To Make in the Slow-Cooker: SPRAY the bowl of a slow-cooker crock insert with non-stick cooking spray.
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17
POUR the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
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18
STORE leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months.
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19
Reheat with a dash of water in a covered saucepan or in the microwave.
