Recipe - Firehouse Chili

5 Bacon, strips
2 pound Lean beef, cubed (sirloin or
round steak)
1 cup Onion, minced
One half cup Green pepper
3 Garlic, minced
3 tablespoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Ground oregano
One fourth teaspoon Italian seasoning
One fourth teaspoon Black pepper
1 teaspoon Cayenne pepper
1 qt Beef broth
1 cn Green chilies, 4ounce
1 cn Whole tomatoes, crush
16 Ounce
2 small Pickled hot peppers,
chopped
2 cup Mashed pinto beans or
refried beans
2 cn Kidney beans
One half cup Cornmeal
One half cup Water

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it
cooks. Sprinkle beef lightly with garlic salt (One half teaspoon) while
cooking. When all meat is browned, add onion, green pepper and garlic.
Cook until tender. Add seasonings, crumbled bacon and broth. Stir and
bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer
covered for 1One half hours, stirring occasionally. Add kidney beans and simmer
for 30 minutes longer. Mix together cornmeal and cold water and add
gradually to the chili to thicken. When desired consistency is reached,
cook 10 minutes longer. Chili is now ready to be serve. From: Michelle
Bass
Date: Fri, 012

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini