1/2 pound sliced bacon, chopped
1 pound lean ground beef
1 1/2 cups coarsely chopped onion
28 ounces canned whole tomatoes, undrained, coarsely chopped
16 ounces canned 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
Servings: 4
1. 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.
2. 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.
3. Ladle into bowls, top as desired, and serve with additional picante sauce.
1 pound lean ground beef
1 1/2 cups coarsely chopped onion
28 ounces canned whole tomatoes, undrained, coarsely chopped
16 ounces canned 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
Servings: 4
1. 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.
2. 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.
3. Ladle into bowls, top as desired, and serve with additional picante sauce.
