Grandma Close's Baked Beans

I love this recipe from Brian's grandma, and I've never been a big BBQ-beans-kind-of-girl. It's easy and can sit and cook in the crock overnight and be ready whenever you need it, getting better and better with time. I took some pictures...but they just didn't look as appetizing to me as it tastes, so I'll let you give this a try and be the judge.

1-1 1/2 lb ground beef
1/2 c chopped celery (optional for my non-celery husband)
3/4 c ketchup
1/2 c brown sugar
2 T white vinegar
2 T mustard
1 T Worcestershire
53 oz pork and beans, approx
1 tsp salt

Brown meat, seasoning with salt and pepper. Drain. Add it to the crock (I sprayed the crock first) and add the rest of the ingredients. Stir well to incorporate. Set on low and cook 6-8 hours or so, stirring occasionally. Leave the lid off for the last 10-15 minutes to thicken before serving.

Dana's Note: I threw this in the crock at about 11:30 at night and cooked it on low until about 7:30 am. When I took the lid off I drained the water that had condensed on the lid and stirred it well. It was steaming and thickened up nicely on the spot. I then put it aside and re-heated it for about an hour before our BBQ. I'm sure the addition of some onion (browned with the meat) and/or some lean bacon would be good too.