Corn and cheese chili
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.