Ingredients
- 1 onion (chopped)
- 1 green pepper (chopped)
- 1/2 bacon
- 32 ounces corn
- 28 ounces italian tomatoes in puree
- 16 ounces kidney beans (light red)
- 16 ounces dark kidney beans (red)
- 1 cup cheddar cheese sharp
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, toma toes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated chee se and cooked bacon and serve.
Busted by Christopher E. Eaves <cea260@airmail.net>
