Hot and Smoky Baked Beans

• 6 bacon slicesbacon
• 1 1/2 cups chopped oniononion
• 1 1/4 cups purchased barbecue sauce
• 3/4 cup dark beerbeer
• 1/4 cup mild-flavored (light) molasses
• 3 tablespoons Dijon mustarddijon-mustard
• 3 tablespoons (packed) dark brown sugardark-brown-sugar
• 2 tablespoons Worcestershire sauceworcestershire
• 1 tablespoon soy saucesoy-sauce
• 4 to 6 teaspoons minced canned chipotle chilies
• 6 15- to 16-ounce cans Great Northern beans, drained
• Chopped fresh parsleyparsley

1. 01Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
2. 02Sprinkle with parsley and serve.

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