Mixed Bean Bake

This is a great dish to serve on a cool autumn evening around a bon fire. Add a wiener roast and smores and you have a wonderful October 31st meal.

• 1 pound lean ground beef
• 8 strips precooked bacon, diced ( you can prefry the bacon and dice it)
• 1 large onion, diced
• 1 cup chopped celery
• 2 bell peppers chopped (colors of your choice)
• 2 cups sliced mushrooms
• 1/2 cup ketchup
• 1/4 cup vinegar
• 680 ml or 23 oz can tomato sauce
• 2 - 14 oz / 598 ml cans baked beans
• 1 - 14 oz / 598 ml can red kidney beans, drained and rinsed
• 1 - 19 oz / 540 ml can black beans, drained and rinsed
• 1 - 19 oz / 540 ml can chick peas, drained and rinsed
• 1 tablespoon country Dijon mustard
• 2 tablespoons chili powder
• 1 teaspoon ground cumin

1. In a large heavy dutch oven, brown the ground beef, bacon, onion until it is starting to actually "brown" on the bottom of the pan. You want it to begin caramelizing as this gives flavour.
2. Add the vegetables and continue to simmer until they are wilted.
3. Add the tomato sauce and the seasonings.
4. Add the beans and bring to a simmer.
5. Put on the lid and put it in a 350º oven for an hour.