Chunky Chili Con Carne

1. 1

   Boil the beans in one quart of water for 15 minutes. Drain, rinse and repeat. This removes much of the soluble protein that caused flatulence.

2. 2

   Fry bacon in a 4-quart, heavy kettle. Remove bacon bits. Brown the meat cubes in the bacon grease in the kettle. Brown meat in 3 or 4 batches. Remove meat. Saute onion in the bacon grease in the kettle until caramelized (10 to15 minutes). Add bacon, peppers and garlic cloves and cook for a minute more. Add meat cubes and remaining ingredients except for whole tomatoes and beans. Simmer uncovered (to reduce) for 1-1/2 hours stirring often. Add whole tomatoes with juice and the beans. Simmer for another 1/2 hour or until beans are tender.

3. 3

   Better if left to cool on the stove and then refrigerated over night to blend flavors. Re-warm to serve. Serve in wide rimmed soup dishes and top with grated Mexican four cheese or cheddar or jack. Goes great with crusty garlic toast, a real caesar salad and cold Mexican beer.

No additional tips available.