In a large skillet over medium heat add diced onion and oil and saute until softened.

Add garlic and cook, stirring, for an additional minute.

Remove to a plate and add ground beef to the skillet.

Cook, crumbling, over medium heat until browned. Drain if needed.

Add cooked beef, onions, and 6 slices of chopped bacon to a large Crock-pot.

Add in all the seasonings along with mustard and Worcestershire.

Next, add drained and rinsed black, pinto, and kidney beans to the Crock-pot.

Finally, add beef broth, both cans crushed tomatoes, and tomato sauce. Stir to combine.

Cover and cook for 7-8 hours on low.

Remove lid and add remaining 2 slices chopped bacon and 1 cup shredded cheddar cheese.

Scoop into bowls and serve warm.