Chili

Make a double batch and freeze leftovers in single meal portions. Chili tastes best the next day — it allows the flavors to meld together and intensify.

Ingredients:

• 5 strips bacon (5 ounces)
• 2 medium onions, chopped
• 2 lbs ground beef (not less than 80% lean) or Vista Grand Ranch Ground Buffalo
• (3) 1-lb cans tomatoes
• (3) 1-lb cans kidney beans
• 2-4 Tbsp chili powder, or to taste
• 1 Tbsp ground cumin

Directions:

Fry bacon in a Dutch oven until crisp. Remove bacon and sauté onion in bacon fat. Add ground meat, break up with a fork, and cook until all meat is browned. Stir in tomatoes, beans, chili powder, and cumin. Crumble fried bacon and stir in. Bring to a boil, reduce heat, and simmer uncovered 3-4 hours. Check "heat" and add more chili powder if needed. (Don't taste test for heat immediately after adding chili powder. The heat increases as it cooks.)

Chili should be fairly thick — if not, cook longer. Refrigerate overnight. Reheat and serve with bowls of chopped onion, grated Cheddar cheese, and sour cream.

Makes 8 servings