Preheat the oven to 350˚F (170˚C). Fry 5-6 slices bacon in a large skillet until crispy. Remove from pan and discard grease.
In the same skillet, brown 1/2 pound ground beef and 1/2 pound sausage, then drain off the excess grease. Add 1/2 cup onion, finely chopped and 1/2 cup bell pepper, finely chopped. Cook until vegetables soften. Add 2 16-ounce cans pork and beans, 1/2 cup barbecue sauce, 1/2 cup ketchup, 2 tablespoons spicy brown mustard, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, and 4 tablespoons brown sugar to the meat and simmer for 5 minutes.
Transfer beans to a greased 2-quart dish. Crumble bacon over the top. Cover with aluminum foil and bake for 45 minutes. Remove foil and continue to bake for an additional 10 minutes. Allow the beans to stand an additional 10 minutes before serving.
Notes
Cheap pork and beans work best as they tend to contain more liquid making the beans "juicier" after baking.
Baking time will vary according to the depth of the baking dish you choose. Flatter dishes require less time. Beans will thicken some after removing from the oven.