1. To a Dutch oven or large saucepan set over medium heat, add the bacon. Cook, stirring occasionally, until it’s just starting to darken in places. Spoon off the excess bacon fat until only 2 tablespoons remain.
2. To the bacon and remaining bacon fat in the saucepan, add the bell pepper and onion. Increase heat to medium-high. Stir and cook until vegetables are softened, 3-4 minutes.
3. Push the bacon and vegetables to one side. Add the ground beef to the other side and season it with the salt and pepper. Leave it for 3-4 minutes to let it start browning underneath. Then, break up the beef and stir it into the bacon and vegetables. Cook stirring occasionally until beef is no longer pink, 4-5 minutes.
4. To the beef mixture add the brown sugar and ketchup. Stir and cook for a minute, and then stir in the Worcestershire, mustard, and the baked beans.
5. Stir often until it comes up to a boil. Then cover the pot and reduce heat to low. Simmer, stirring occasionally, for 10 minutes.
6. Remove lid and taste. Add more salt, pepper, and brown sugar, and/or ketchup if desired.
7. Serve immediately or continue to let it simmer on low uncovered to thicken for up to 20 minutes more, stirring occasionally.

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