1-First, preheat your oven to 400°F (200°C) to get things bubbling just right. In a large skillet, cook 2 slices of diced bacon over medium-low heat until it’s crisp and the fat renders out, adding that savory base we all love. Next, toss in the diced onion, bell pepper, and minced garlic; sauté for about 5 minutes until they soften up, stirring often to keep it even.

2-Now, stir in the smoked paprika, chipotle chili powder, salt, and black pepper; let that cook for 1 to 2 minutes to wake up those flavors. Add the apple cider vinegar, barbecue sauce, ketchup, Dijon mustard, and brown sugar; mix everything well to create a tangy, sweet sauce. Then, stir in the canned baked beans straight from the can, bring it to a boil, and turn off the heat to let it settle.

3-Taste and tweak the seasoning if needed, and if you like, top it with the remaining bacon slices for extra crunch. Transfer the mixture to an oven-safe dish if your skillet isn’t oven-proof, and bake uncovered for 30 to 35 minutes until it’s bubbly and syrupy. Once it’s done, let it cool slightly before serving it’s even better made ahead, as it refrigerates well or freezes for later.