Preheat oven to 375° F. Cook chopped bacon in a large skillet over medium heat, stirring occasionally until crisp, about 10 minutes.
Transfer bacon to a paper towel-lined plate. Remove all but 2 tablespoons of the bacon drippings in the skillet.
Increase heat to medium-high and add the onion, bell pepper, and jalapeños. Cook, stirring often until softened, about five minutes. Add the garlic and cook for one additional minute.
Stir in the beer and scrape the bottom of the skillet to remove any cooked on bits. Add the brown sugar, chili powder, molasses, and barbecue sauce. Stir to combine. Stir in the drained beans. Sprinkle the cooked bacon over the top and lightly stir into the mixture.
Place in preheated oven and bake until bubbling and browned, about 40 to 45 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Notes
Baked beans can be left out at room temperature for up to 2 hours, or kept warm in a crock pot for up to 4 hours.
Store leftover baked beans in an airtight container, in the refrigerator for up to 5 days.
For longer storage, place cooled beans in an freezer-safe container or zipper topped bags and freeze for up to 6 months. Defrost in the refrigerator overnight and reheat in a skillet, in a 375° F. oven until heated through. Add additional barbecue sauce to thin if needed.
Chipotle peppers would add even more spiciness and smokey flavor.
Diced habanero pepper will add more heat to this dish for those who like things extra-spicy!
Smoked paprika would be another way to add more smokiness without adding heat.
Substitute ginger ale or vegetable stock for the beer if you prefer.