Directions

1. In a large skillet cook and stir ground beef, bacon and onion over medium-high heat until meat is browned and onion is tender. Drain fat.
2. In a 4 1/2- to 5-quart slow cooker combine beef mixture, kidney beans, chickpeas, pinto beans, black beans, brown sugar, tomato sauce, jalapeño, mustard, vinegar and liquid smoke. Cover and cook on LOW 5 to 6 hours, stirring once. Season with salt and pepper to taste. Serve warm.