1. Preheat your oven to 350 degrees F.
2. In a Dutch oven over medium-high heat, cook the chopped bacon until browned; transfer to paper towels to drain.
3. Drain most of the bacon grease from the pot, leaving some for flavor.
4. Add diced onion, sliced kielbasa, and minced garlic to the pot. Cook until the onion softens and the kielbasa browns.
5. If using, add browned ground beef, diced green bell pepper, garlic salt, and onion powder. Cook until the beef is no longer pink, then drain excess grease.
6. Stir in the cooked bacon, pork and beans (undrained), kidney beans, cannellini beans, ketchup, molasses, mustard (yellow or Dijon), brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce if desired.
7. Bring the mixture to a low boil on the stove.
8. Cover and bake in the preheated oven for 30 minutes.
9. Remove the cover and bake for an additional 15 minutes or up to 1 hour if you prefer a thicker consistency.
10. Remove from the oven and let rest for 5 minutes before serving.

Slow Cooker Option:
Prepare the recipe through step 7, then transfer to a slow cooker. Cook on low for 2 to 3 hours, stirring halfway through to prevent mushiness.