4 slices bacon, cut into 1/4 inch pieces
1 (4 oz.) can diced green chilies
1 tsp. minced garlic
1 (29 oz.) Hunts tomato sauce
1 (29 oz.) can pinto beans, undrained
1/2 c. sliced green onions
2 (14 1/2 oz..) cans beef broth
2 tbsp. brown sugar
1 tsp. seasoned salt
1/2 tsp. pepper
1 bay leaf

In Dutch oven, fry bacon until crisp. Add green chiles, green onions and garlic; saute until tender. Stir in remaining ingredients. Simmer, stirring occasionally, for 15 minutes. Remove bay leaf and serve hot. Makes 11 1/2 cups.