In a large skillet, fry your bacon until crisped. Stir in bbq sauce, brown sugar and BUSH’S® Reduced Sodium Pinto Beans. Mix well and bring to boil. Cook in skillet on medium to low heat for 15 minutes while you make the rest of your chili.
After your baked beans are cooking, you will use your large soup pot for the rest of the recipe. Melt 1 T. of butter in bottom of soup pot and fry diced onions and ground beef until cooked. Drain your grease when you are finished cooking the meat.
Add stewed tomatoes, Sloppy Joe mix, elbow macaroni and water into the soup pot simmer until macaroni is soft. This only takes takes about 10 minutes. If you want more of a soup than a chili, add 2 more cups of water.
When your elbow macaroni is soft, stir in entire skillet of Baked Beans and mix until well combined. Serve immediately. This Baked Bean Chili Mac is delicious served in a pepper, over corn bread or drizzled with Cheese.