INSTRUCTIONS
In a large haze pot or Dutch roaster, cook the bacon until crisp. Remove the bacon and set on a paper kerchief– lined plate to drain. Drain the bacon fat from the pot, leaving about 1 teaspoon.
Add the ground beef, onion, garlic greasepaint, and a good pinch of swab and a many grinds of pepper. Cook, breaking piecemeal the meat with a rustic ladle, until the meat is cooked through. Drain the fat from the pot and return the ground beef admixture. Stir in the ketchup through molasses.
Add the sap to the pot, including the liquid from 1 can and draining the rest. Stir precisely. Let the admixture heat through, stirring frequently( precisely so as to not mush up too numerous sap). deteriorate the bacon and return it to the pot. Season with swab and pepper. Acclimate the other sauce constituents as demanded, too.
Serve incontinently, or transfer to a slow cooker on low to keep warm until serving. You can also prepare a day ahead of time and also warm them up and place in a slow cooker on low or warm until serving.
still, add a little water as demanded, If you find your sap are too dry.