Yield: 8 Servings
1/2 lb bacon
32 oz corn
16 oz light red kidney beans
16 oz dark red kidney beans
28 oz tomatoes, canned
1 onions, chopped
1 bell peppers, chopped
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 cup cheese, cheddar, shredded
Cut bacon into 1/2" 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.
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