1 lb. lean ground pork
2 tbsp. olive oil
1 large onion chopped
1 green bell pepper chopped
2 tsp. minced garlic
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
2 (4 oz. ea.) cans mushroom pieces, drained
1 lb. great northern beans (cooked per package directions for quick soak method)
1 1/2 tbsp. chili powder
1 1/2 tsp. salt
1/4 tsp. each of the following: black pepper, basil, marjoram, rosemary, oregano, thyme, sage, nutmeg and Tabasco sauce
4 cups water

Cook the beans per package directions for quick soak, then drain and set aside.

Heat the olive oil in a large, deep pot over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the pot, remove pork and set aside.

Stir the onions, green pepper, and garlic into the pot, adding another tablespoon of olive oil if needed (1 tablespoon of bacon fat is great if you have any saved). Cook in the juices over medium heat until tender.

Return the pork to the pot. Mix in the tomatoes, tomato sauce and mushrooms, cooked beans, salt, pepper, chili powder, basil, marjoram, rosemary, oregano, thyme, sage, nutmeg, Tabasco sauce and 4 cups of water.

Bring to a boil, then reduce heat and simmer for about 2 hours to allow the flavors to blend.

Submitted by: Mister D.