1/2 lb. bacon slices*
3 lbs. ground chuck
3 cups finely chopped onions
1 cup finely chopped celery
2 beef bouillon cubes
2/3 cup boiling water
4 cloves garlic, minced
1 1/2 cups ketchup
3 tbsp. mustard
1 1/2 tsp. salt
1/2 tsp. pepper
1 can kidney beans, drained
2 32 oz. cans pork and beans, drained**
1/2 cup brown sugar
4 tbsp. molasses
* Reserve bacon drippings and add to beans
** Save the liquid from the pork and beans to add back into the recipe if beans are too dry

1. Fry bacon to a crisp and crumble.

2. Fry ground chuck until thoroughly cooked.

3. Sauté celery, onion, and garlic.

4. Mix boiling water and bouillon cubes.

5. Add molasses, brown sugar, and mustard to water and bouillon mixture.

6. Stir, then add ketchup, salt and pepper.

7. Mix meat, onion mixture, ketchup mixture and beans together.

8. Use bacon drippings to season.

9. Crumble bacon on top.

10. Bake covered at 375°F for 1 hour and 15 minutes.

Submitted by: Sheila White