Render the bison bacon until crispy. Remove bacon and set aside, reserving the fat.

Sauté onion and carrots in the bacon fat until softened.

Add beets and potatoes to the pot and cook for a few minutes.

Pour in beef broth, add tomato paste, vinegar, and sugar. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until vegetables are tender.

Stir in baked beans and season with salt and pepper to taste.

Serve hot with a dollop of sour cream or Greek yogurt and a sprinkle of dill.