In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.

Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the chopped onion and green bell pepper to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the drained and rinsed pinto beans and kidney beans, the undrained baked beans, tomato sauce, ketchup, brown sugar, Worcestershire sauce, chili powder, smoked paprika, and black pepper. Stir everything together until well combined.

Return the cooked bacon to the pot. Stir to incorporate.

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow the flavors to meld. If the beans become too thick, you can add a little water or broth.

Taste and adjust seasonings, adding salt and more pepper if needed. Serve hot.