1/2 lb Sliced bacon, chopped
1 lb Lean ground beef
1 1/2 cup Coarsely chopped onion
28 oz Can, whole tomatoes,
Undrained, coarsely chopped
16 oz Can, pinto beans, undrained
1 cup Picante sauce
1 tbsp Chili powder
2 tsp Ground cumin
1 tsp Salt
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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.
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