1 red bell pepper, diced
1 medium onion, diced
10 to 15 green chili peppers, minced
1 whole garlic bulb, separated
2 tbsp. olive oil
2 (15 oz. ea.) cans spicy chili beans (kidney)
8 Roma tomatoes, diced
1 (12 oz.) can tomato paste (Hunts)
6 bacon strips
1/2 lb. ground beef
1 lb. sirloin steak, cubed
4 tbsp. chili powder
1 tbsp. Tabasco sauce

Sauté red bell pepper, onion, green chilies and garlic for 10 to 15 minutes in olive oil.

Combine sauté mixture, kidney beans, diced tomatoes and tomato paste in a Crock-Pot set to HIGH heat.

Cut the bacon into small 1/8-inch square pieces and brown in pan with ground beef and cubed steak. Season with chili powder and Tabasco sauce.

Add meat mixture to Crock-Pot, cooking on HIGH for 2 to 3 hours.

Serve with green onions, grated cheddar cheese and dairy sour cream.

Serves 8.

Submitted by: Jonathan Kokott