| 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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