Firehouse Chili

6 Servings

5 bacon, strips
2 lb lean beef, cubed (sirloin or round, steak)
1 c onion, diced
1/2 c green pepper
3 garlic, minced
3 T chili powder
1 t cumin, Ground
1/2 t oregano, Ground
1/4 t italian seasoning
1/4 t black pepper
1 t cayenne pepper
1 qt beef broth
1 cn green chilies, 4-ounce
1 cn whole tomatoes, crush
16 ounce
2 sm pickled hot peppers, chopped
2 c pinto beans or, Mashed refried beans
2 cn kidney beans
1/2 c cornmeal
1/2 c 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.