Hearty Barbecue Beans

2 lb. - dry pinto beans

1 lb. - ground beef (75%-85% lean)

6 slices - bacon

2 cups - Bull's Eye Barbecue Sauce (original)

2 cubes - beef bullion

1 - onion (medium to large)

15 oz. can - diced tomatoes

10 oz. can - RO*TEL - Original - Diced Tomatoes & Green Chilies

3 teaspoons - garlic powder

2 teaspoons - chili powder

2 teaspoons - McCormick - Perfect Pinch - Steak Seasoning (formerly Broiled Steak Seasoning)

¼ teaspoon - baking soda

Cook the beans then worry about the meat sauce. This stuff is no good if the beans are not cooked thoroughly.

Beans:

Prepare beans by soaking overnight, at least eight hours, in water. Drain and sort the beans, removing any small stones and all beans which are halves. The half-bean is too dried out to properly cook.

Return the beans to the pot and cover with fresh water and bring to a boil. If your water is hard add the baking soda. Add bullion. Simmer the beans for 1 hour. Add the onion, diced, and continue to simmer for approximately ½ hour or until the beans are tender. Don't stop the simmer until the beans are done, adding water if necessary.

Meat sauce:

In a large skillet, cook bacon slices until well browned. Remove to drain on a paper towel. Leaving bacon grease, in skillet, brown the hamburger. The reasons for using the fattier beef are: 1) better flavor, 2) more crumbly beef, 3) lower cost. Add McCormick Steak Seasoning, garlic powder and chili powder to beef while it browns. Tip the skillet and drain the fat by spooning out the excess into a disposable, heat resistant container. (not Styrofoam) Don't put it down your sink or you will be sorry.

Return the skillet to the burner and add the diced tomatoes and RO*TEL. Simmer until the water from the tomatoes is boiled away. While this is simmering use kitchen shears to cut up the cooked bacon into fingernail sized pieces and return them to the skillet. After the majority of the liquid has been reduced add the Bull's Eye. Simmer until the vinegar in the barbecue sauce has mellowed and the diced chilies have blended with everything else. Do not overcook this sauce. One of the appealing features is bits of tomatoes, bacon, and beef still discernible amongst the beans.

Mix the beans into the meat sauce by spooning in all of the cooked beans. Only add liquid from the beans until the desired consistency is reached. Bring to a boil. Simmer, stirring, until well mixed and heated through. Serve.

Leftovers are most enjoyable within the first 3-4 days.