Ingredients

2 lbs (900 g) lean ground beef
1/2 large white onion, diced
1 tablespoon (15 mL) crushed red pepper
3 cloves garlic, minced
1 tablespoon (15 mL) fresh ground black pepper
1  14-ounce (398 mL) can baked beans
2  19-ounce (540 mL) cans red kidney beans with liquid
2 5.5-ounce (156 mL) cans tomato paste
1 cup (250 mL) white mushrooms, sliced
3 carrots, sliced
3 celery stalks, sliced
1 green bell pepper, diced
1 red bell pepper, diced
¼ cup (60 mL) honey
2 jalapeño peppers, diced (optional)
1/2 cup (125 mL) beer
¼ cup (60 mL) smokey barbeque sauce

Directions

In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic and black pepper. Drain off any fat and transfer to large Dutch oven. Stir in mushrooms, baked beans, kidney beans (along with liquid), tomato paste, honey, carrots, celery, green pepper, beer and barbeque sauce.

Bring to 350ºF (180ºC). When bubbles begin to form around the edges, lower the temperature and simmer for 2-3 hours.