Baked Beans with Ground Beef

Steps

1. Preheat the oven to 350°F (175°C), conventional setting. Pour the white and red beans into a colander, rinse them under cold water, and let them drain. Finely dice the onion and mince the garlic. Seed 1 jalapeño and mince it finely; cut the other into thin rings and set them aside for the end.
2. Heat the oil in a 4 to 5 quart (4 to 5 liter) cast iron Dutch oven over high heat. Spread the ground beef in a single thick layer, don't touch it, and let it sear for 3 to 4 minutes, until the underside is well browned. Then break it into large pieces with a spatula and keep cooking for 3 minutes, until no pink remains. Season with half the salt.
3. Tilt the pot and spoon off the excess fat, leaving only about 1 tablespoon. Lower the heat to medium, add the onion and minced jalapeño, and cook for 5 to 6 minutes, scraping the bottom, until the onion is soft and golden at the edges. Add the garlic and smoked paprika and stir for 1 minute, until fragrant.
4. In a bowl, mix the ketchup, molasses, brown sugar, mustard, cider vinegar, Worcestershire sauce, beef broth, the rest of the salt, and the pepper.
5. Pour this sauce into the pot and scrape the bottom well to dissolve all the browned bits. Add the beans and stir gently so you don't crush them. Bring to a simmer on the stovetop.
6. Cover and transfer to the oven for 30 minutes.
7. Remove the lid, scatter the jalapeño rings over the top, and keep baking uncovered for 25 to 30 minutes. It's ready when the sauce is thick and glossy, coats the back of a spoon, and the edges against the cast iron are dark and caramelized.
8. Let it rest for 10 minutes out of the oven: the sauce keeps thickening. Taste and adjust with a splash of vinegar if it's too sweet, or a pinch of salt. Serve piping hot, straight from the pot.