| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Sliced bacon, chopped |
| 1 | lb | Lean ground beef |
| 1 1/2 | c | Coarsely chopped onion |
| 28 | oz | Can, whole tomatoes, |
| Undrained, coarsely chopped | ||
| 16 | oz | Can, pinto beans, undrained |
| 1 | c | Picante sauce |
| 1 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 1 | ts | Salt |
INSTRUCTIONS
Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.
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