4 slices bacon, diced
1 medium onion, sliced
1 green pepper, diced
2 cans (1 pound each) red kidney beans
3 tomatoes, diced
2 tablespoons chili powder
1/2 teaspoon salt
Few grains pepper
1 teaspoon MSG
1/2 pound sharp Cheddar cheese, grated

Fry bacon crisp; drain on paper towels. Cook onion and green pepper in 2 tablespoons of the bacon fat until soft but not brown. Add kidney beans, tomatoes, seasonings, and cheese. Stir over low heat until cheese melts.

Makes 8 servings.

Submitted by: Anne Mitchell