BAKED CHILI

BAKED CHILI


6 bacon strips, diced
1-1/2 lbs. ground beef
1 large onion, thinly sliced
½ cup chopped green pepper
2 cans (16-oz. each) kidney beans, rinsed and drained
1 can (14-1/2-oz.) diced tomatoes, undrained
1 can (6-oz.) tomato paste
4-1/2 tsp. chili powder
1-1/2 tsp. salt
¼ tsp. dried oregano
¼ tsp. ground cumin
1/8 tsp. rubbed sage


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 oven proof Dutch oven or greased 13x9-inch baking pan. Cover and bake at 350^ for 45 minutes. Uncover and bake 15 minutes longer until thick and bubbly.

Yield: 6-8 servings.