Name: Corn and Cheese Chili
Ingredients: 1/2 lb Bacon; 32 oz Corn; 16 oz Light red kidney beans; 16 oz Dark red kidney beans; 28 oz Italian tomatoes -- in; Puree; 1 Onion -- chopped; 1 Green pepper -- chopped; 1 tb Chili powder; 1 ts Cumin; 1/2 ts Salt; 1 c Cheddar cheese -- sharp,; Grated

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Tex-Mex	Main dish, Tex-mex	8	Servings

INGREDIENTS

1/2	lb	Bacon
32	oz	Corn
16	oz	Light red kidney beans
16	oz	Dark red kidney beans
28	oz	Italian tomatoes — in
		Puree
1		Onion — chopped
1		Green pepper — chopped
1	tb	Chili powder
1	ts	Cumin
1/2	ts	Salt
1	c	Cheddar cheese — sharp,
		Grated

INSTRUCTIONS

Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the
bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and
tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green
pepper in the bacon fat, cook until the liquid is reduced by half. Add the
corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot.
Stir in the grated cheese and cooked bacon and serve.
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”