8 slices of bacon
1 1/4 lbs. ground round
8 stalks pascal celery
1 lg. green pepper
1 lg. onion
1 can tomato soup
2 cans red kidney beans
1 tsp. chili powder
Salt & pepper to taste

Slice bacon into 1" squares, brown and set aside. Pour most of the grease from pan and brown the ground round using spatula to break up into bite size pieces. Cut celery into 1/2" slices, do the same for the onion and green pepper, add to the meat with one can of undiluted tomato soup. Stir and add salt and pepper to taste. Cover and cook with very low heat for approximately 1 1/2 hours. Stir mixture occasionally so it won't burn on bottom.

One half hour before serving drain both cans of kidney beans and add to mixture with 1 teaspoon of chili powder. (If you like chili very hot, add chili powder to your liking.) Ten minutes before serving add bacon bits. Serves 4 adults.

Serve with pear and cottage cheese salad and toast.