The beauty of this recipe is that it's a snap to whip up in a hurry and it's a crowd pleaser. I especially like making it in the summer time when barbecuing, but it's great all year long. This recipe was given to me by one of my co-workers several years ago. I have tweaked it a little for my liking. Note: You can double or triple this recipe depending on how many people you are feeding.
bacon, cooked and crumbled
can crushed pineapple w/liquid
15 (oz.) thick chili con carne with beans
15 (oz.) pork n' beans
brown sugar, or more to taste
dry mustard, or regular mustard, to taste
1Cook bacon in dutch oven or stock pot until crisp; remove from pot and crumble when cooled.
2Add the chopped onion to the bacon grease and cook until golden brown. Then, add all the remaining ingredients to pot. Simmer for 20-30 minutes, stirring occasionally to make sure that the beans don't stick. Top with crumbled bacon and serve.