Firehouse Chili

5 bacon; strips
2 lb lean beef; cubed (sirloin or round steak)
1 cup onion; diced
1/2 cup green pepper
3 ea garlic; minced
3 Tbs chili powder
1 tsp ground cumin
1/2 tsp ground oregano
1/4 tsp italian seasoning
1/4 tsp black pepper
1 tsp cayenne pepper
1 quart beef broth
1 can green chilies, (4 oz)
1 can whole tomatoes; crushed (16 oz)
2 small pickled hot peppers; chopped
2 cups mashed pinto beans OR refried beans
2 can kidney beans
1/2 cup cornmeal
1/2 cup water

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking.

When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth.

Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally.

Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken.

When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.

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