Corn and cheese chili

Yield: 8 servings

Measure Ingredient
½ pounds Bacon
32 ounces Corn
16 ounces Light red kidney beans
16 ounces Dark red kidney beans
28 ounces Italian tomatoes; in puree
1 Onion; chopped
1 Green pepper; chopped
1 tablespoon Chili powder
1 teaspoon Cumin
½ teaspoon Salt
1 cup Cheddar cheese
; sharp, grated

Cut the bacon into ½-inch 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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