Drain beans in a colander and set aside. Place allspice, peppercorns, and whole cloves in a spice mill or blender. Process until coarsely ground. Brown the ground chuck in a six to eight quart sauce pan or large skillet. Crumble the beef with a spoon or spatula as it is cooking. Drain and return to the sauce pan. Saut� the peppers and onion with the browned, crumbled ground chuck until the onion is just starting to become translucent. Stir in the drained beans and bbq sauce. Heat until it begins to bubble, stirring occasionally. Stir in spice mixture and brown sugar. Reduce heat and simmer for fifteen minutes. Meanwhile, preheat oven to 375 degrees. Transfer beans to a suitable, oven proof serving dish. Bake, uncovered, in oven for thirty minutes. Serve hot from the oven or allow to cool as desired.