I've eaten variations of this dish countless times at barbeques, etc., but I'd never made it before. I had a bunch of people expected for a very informal, quick dinner and this seemed a good entree. I doubled the recipe and put in a full pound of bacon, cooked crisp and drained. I used kidney beans, great northern beans and canned baked beans. Lean ground beef. The vinegar and dry mustard were indispensable, in my opinion: they provide the tang. I added some chopped garlic to the chopped onions; garlic can play a wonderful starring role, but it also does amazing things in a supporting role. Didn't put much in. Also added a little ground cloves, not enough to recognize, just enough to add the deep complexity cloves has. I used white sugar and molasses as I was out of brown sugar, but only about 1/3 C. for the whole double batch. If I added 1 1/2 C. of sugar to this, I could have just sliced it, added a dollop of whipped cream and served it for dessert. Don't understand the taste for overwhelming sweetness in main dishes. Anyway, it was fantastic: meaty, thick, tangy and DELICIOUS! Thank you for the recipe.
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I've eaten variations of this dish countless times at barbeques, etc., but I'd never made it...