Chili Con Carne With Beans

You will need:

1 onion, finely chopped 1 (14 oz) can chopped tomatoes, with juice

1/2 cup diced bacon 2 1/2 C. beef broth

1 T. extra-virgin olive oil 1 t. chili powder

2 cloves garlic, finely chopped 1 t. sugar

1 t. ground cumin 1 (14 oz) red kidney beans, rinsed/drained

2 pounds beef 1 can chopped green chilies

( I used chili meat, but you could use 1/2 C. sliced mushrooms

ground beef, or stew meat) 1/2 C. sour cream

1 C. shredded cheddar cheese 1/4 C. finely chopped jalapeno (optional)

Heat the oil in a large saucepan over medium heat. Add the onions, garlic and bacon and saute until lightly browned, 7-8 minutes. Add the beef. When almost browned add the chili powder, sugar, and cumin powder. Stir to mix and heat through until meat is browned completely. In crock-pot pour in the can of tomatoes, beef broth, beans, green chilies and mushrooms. Add meat mixture. Simmer on medium setting for 3-4 hours until flavors are blended. To serve: spoon into bowl, top with cheese, sour cream and jalapeno.