Ingredients
6 bacon strips, diced1-1/2 pounds ground beef1 large onion, thinly sliced1/2 cup chopped green pepper2 cans (16 ounces each) kidney beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste4-1/2 teaspoons chili powder1-1/2 teaspoons salt1/4 teaspoon dried oregano1/4 teaspoon ground cumin1/8 teaspoon rubbed sage
Preparation
In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well.
Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.
