Bacon Chili
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
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.
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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