Quick Beef-&-Bacon Chili & Beans

Another winner from our "The Chili Cookbook" by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  vegetable oil
• 4  medium garlic cloves, finely chopped
• 3  medium onions, finely chopped
• 1  green bell pepper, cut into 1/4-inch dice
• 1⁄2 lb streaky bacon, cut crosswise into 1/2-inch wide strips
• 3⁄4 lb lean ground beef
• 1  tablespoon chili powder
• 1  tablespoon cayenne pepper
• 1  tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (8 3/4ounce) cans kidney beans, drained
• 2  tablespoons tomato paste
• 1  tablespoon brown sugar
• 1  tablespoon dried oregano leaves
• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 1⁄4 lb sharp cheddar cheese, coarsely shrededed (1 cup)
• 1  medium red onion, finely chopped (for garnish)
• 1⁄2 cup sour cream, for garnish

Directions

1. In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
2. Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
3. Add chili powder, cayenne and cumin and saute 1 minute more.
4. Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
5. Serve in individual bowls garnished with cheese, onion, and sour cream.