1 (30 oz.) can Joan of Arc kidney beans
2 (15 oz.) cans Joan of Arc chili beans
1 (28 oz.) can Bush's Best baked beans
1 (8 oz.) can mushrooms
1 (16 oz.) can Bush's Best pinto beans
1 (16 oz.) can Bush's Best great Northern beans
2 (8 oz.) cans stewed tomatoes
2 med. cooking onions, chopped
1 lg. green pepper, chopped
2 lbs. ground chuck
1/4 c. brown sugar
1 tsp. Tabasco sauce
1 tsp. black pepper
1 tsp. sweet basil
1 tbsp. garlic salt
2 tsp. oregano
2 tsp. Worcestershire sauce
2 capfuls liquid smoke

In a large colander, drain first 6 ingredients. Put stewed tomatoes in a 5- quart crock pot. While beans, etc., are draining, chop onions and green pepper. Break up ground beef and brown with onions and green pepper until onions are opaque. Add colander ingredients to the crock pot. Drain grease from skillet mixture and add to crock pot. Add last 8 ingredients and stir thoroughly.

Set cooking temperature to high and cook for 2 hours with the lid on. After 2 hours, the dish is ready to serve, but it tastes better if cooked another 2 hours on low. If you work, prepare everything the night before and when you leave for work, turn the crock pot on low and let cook all day.