• 1 1b ground round
• 6 strips center cut bacon, chopped
• 2 garlic cloves, minced
• 1 medium white onion, chopped
• 1 15 oz can light red kidney beans, drained and rinsed
• 1 15 oz can dark red kidney beans, drained and rinsed
• 2 large poblano chilies, roasted and chopped
• 2 large anahiem(hatch)chilies roasted and chopped
• 3 15 oz cans Glen Muir Fire Roasted diced tomatoes
• 1 15 oz can Glen Muir Tomato Sauce
• 2-3 T chili powder** to taste

1. To roast chilies:
2. Cut tops off chilies, split in half and deseed.
3. Smush flat skin side up on a foil lined baking sheet.
4. Broil a few inches from heat until blackened and blistered.
5. Place, carefully, into a plastic bag.
6. Seal bag to allow peppers to steam for 20 minutes.
7. Remove from bag and peel off skin.
8. Chop.
9. To make chili:
10. In large dutch oven brown beef, bacon, onion, and garlic.
11. Drain off fat.
12. Reduce heat.
13. Add beans and chopped chilies.
14. Add 2 cans of tomatoes, undrained as well as can of sauce.
15. If you like chunky chili, add the additional can of diced tomatoes.
16. If you like it saucier (I'm a saucy girl)..puree the last can in a blender and then add.
17. Add chili powder to taste.
18. Bring to a boil, reduce heat and simmer covered with lid.
19. This transfers well to crock pot.
20. Top with shredded cheese, green onions, sour cream...and serve with Cheddar Jalapeno cornbread.
21. **I used special chili powder from the El Paso Chili Co.

If we have a Christmas recipe contest I will enter this in it...just got to get it down now in writing before I forget. This would make a great night before Xmas meal served with some jalapeno cornbread! I can find the Glen Muir Organic canned tomatoes at Kroger in the health food section. They are expensive ($2/can) but so worth it for the fire roasted taste. I use it in all my Tex Mex recipes and even some of the Italian.