6 tbsp. vegetable oil, divided
4 medium yellow onions, diced
2 red bell peppers, diced
2 poblano peppers, grilled & diced
12 garlic cloves, chopped or pressed
1/2 cup chili powder
2 tbsp. ground cumin
4 lb. bratwurst, casing removed
1 lb. bacon, chopped
3 tsp. Kosher salt
2 (28 oz. ea.) cans diced tomatoes (Hunts)
4 to 6 cups cooked kidney and great northern beans
8 oz. wedge Gouda Cheese

Heat the half the oil (3 tablespoons) in a large frying pan over medium heat. Add the onions and peppers and season with salt and cook, stirring occasionally until softened, about 10 minutes.

Add the garlic, chili powder, and cumin. Stir together with the vegetables and cook, about 5 minutes. Transfer to slow cooker.

Return large frying pan to stove and heat with remaining oil (3 tablespoons). Add bratwurst and cook, breaking the meat into small pieces, until the meat is no longer pink, about 10 minutes. Drain a portion of the liquid if desired. Transfer to slow cooker.

Return large frying pan to stove and heat. Add the bacon and cook until done. Drain.

Transfer to slow cooker; add the diced tomatoes and its juice, tomato sauce, and beans. Stir to combine. Add wedge of Gouda cheese. Cover and cook about 8 hours on LOW or 6 hours on HIGH mixing occasionally.

Submitted by: Jim Walsh