Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Bacon

  2. 32 oz 909g Corn

  3. 16 oz 454g Light red kidney beans

  4. 16 oz 454g Dark red kidney beans

  5. 28 oz 795g Italian tomatoes - in puree

  6. 1 Onion - chopped

  7. 1 Green pepper - chopped

  8. 1 tablespoon 15ml Chili powder

  9. 1 teaspoon 5ml Cumin

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1 cup 146g / 5.1oz Cheddar cheese - sharp, grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the bacon into 1/2-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.


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