4 slices bacon, diced
3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1 (4 oz.) can Old El Paso chopped green chilies
1 (16 oz.) can refried beans
Tortilla chips
1/4 tsp. black pepper
1/4 tsp. chili powder
Salt and hot pepper sauce to taste
1 (13 1/2 oz.) can chicken broth
Shredded Cheddar cheese

In a 2-quart saucepan, cook bacon until crisp. Add onion, celery and garlic. Cover and cook over low heat, stirring occasionally for 10 minutes or until vegetables are tender, but not brown. Add green chilies, beans, pepper, chili powder and hot pepper sauce. Stir in chicken broth, heat to boiling. Sprinkle cheese and tortilla chips over each serving.