Beef & Bacon Chilichili 1/2 lb sliced bacon, chopped 1 lb lean ground beef 1 1/2 cup coarsely chopped onion 28 oz can, whole tomatoes, 1 undrained, coarsely chopped 16 oz can, pinto beans, undrained 1 cup picante sauce 1 tablespoon chili powder 2 teaspoon ground cumin 1 teaspoon salt 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. |
