Ingredients:

  • 1 lb lean ground beef
  • 8 oz smoked turkey, cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) baked beans in tomato sauce
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Heat a skillet over medium-high heat. Add 1 lb lean ground beef and cook until browned and crumbled, reaching an internal temperature of 160°F (71°C). Stir in the diced yellow onion and minced garlic, sautéing for another 3–5 minutes until the onions are translucent. Drain any excess grease from the pan.
  2. In a 6-quart slow cooker, combine the browned beef mixture with 8 oz cubed smoked turkey. Stir in the drained kidney beans and drained pinto beans, then pour in the canned baked beans in tomato sauce.
  3. In a small bowl, whisk together 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup molasses, 2 tbsp Worcestershire sauce, 1 tbsp yellow mustard, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until smooth. Pour the glaze over the beans and fold gently until evenly coated.
  4. Cover the slow cooker with a tight-fitting lid. Cook on High for 4 hours or Low for 8 hours. The beans are ready when the sauce has thickened into a glossy glaze and the flavors are cohesive.