1 lb. ground chuck, cooked
1 onion, diced
3/4 lb. bacon, fried crisp
1 (16 oz.) can pork and beans
1 (15 oz.) can butter beans (limas in sauce)
1 (16 oz.) can dark red kidney beans, drained
1/4 c. catsup
1/4 c. barbecue sauce
1/4 c. brown sugar
1/4 c. granulated sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Dash of pepper
2 tbsp. prepared mustard
2 tbsp. molasses

Drain chuck, crumble bacon. Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours. Or cook on high for 4 hours. Makes 2 1/2 quarts - can be doubled for a 5 quart cooker.

(Suzanne covers cooked ground beef or sausage with a paper towel and presses it with a potato masher. You can remove even more fat doing this.)