One 15-ounce can diced tomatoes
One 8-ounce can tomato paste
One 15-ounce can light red kidney beans, plus one can of water
One 15-ounce can of black beans, rinsed, plus one can of water
1 1/2 tablespoons Chili powder
2 tablespoons minced garlic
1 bay leaf
1 1/2 tablespoons sugar
1 tablespoon Worcestershire
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt (more or less to taste)
Shredded cheese, green onion, Fritos and sour cream for toppings
Cook bacon until crisp, remove, crumble once cooled.
In bacon grease, cook onion and red bell pepper for two minutes, then add in ground beef. Cook until browned; drain excess grease.
Add crumbled bacon and remaining ingredients. Bring to a boil, cover and reduce to a simmer. Cook for 1-1 1/2 hours.
Add salt and pepper to taste and serve with toppings of your choice.
Amy Poore is a mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.