Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Sliced bacon, chopped |
1 pounds | Lean ground beef |
1½ cup | Coarsely chopped onion |
28 ounces | Can, whole tomatoes, |
\N \N | Undrained, coarsely chopped |
16 ounces | Can, pinto beans, undrained |
1 cup | Picante sauce |
1 tablespoon | Chili powder |
2 teaspoons | 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.