3 strips thick sliced bacon, diced and cooked, (not browned)
1 lb hamburger, browned
1 medium onion, diced
1 clove garlic, diced
1 carrot diced, small
1 red bell pepper, diced small
1 cup acorn squash, diced
1 can chicken broth
2 cans diced tomatoes (1 – Mexican style)
1 small can tomato sauce
1-2 cans pinto beans, drained
1 can dark red beans, drained
1 can black beans, drained
2 tbsp. brown sugar
2 tbsp. cocoa powder
1-2 tbsp. chili powder
Seasonings: ½ t each dried basil, thyme, cilantro, parsley
salt and pepper, to taste
2 dashes Worcestershire Sauce

1. Cook Bacon, then brown hamburger in dutch oven – remove bacon and hamburger from pan, reduce fat in pan.

2. Sauté onion, carrot, bell pepper till tender – then add and sauté briefly the garlic and squash

3. Add chicken broth, canned tomatoes and tomato sauce, reserved hamburger and bacon, cans of drained beans; Add seasonings – bring to boil, reduce heat and simmer for about 20 minutes.

Serve chili with bowls of garnishes alongside: corn chips, sliced radishes, sliced avocado, sour cream, shredded cheese.

Submitted by: Barry McWilliams