Corn & Cheese Chili

      Yield: 8 Servings

    1/2 lb bacon

     32 oz corn

     16 oz light red kidney beans

     16 oz dark red kidney beans

     28 oz tomatoes,canned

      1    onions,chopped

      1    bell peppers,chopped

      1 T  chili powder

      1 t  cumin

    1/2 t  salt

      1 c  cheese,cheddar, shredded

Cut bacon into 1/2" 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,

tomatoes, chili powder, cumin, and salt. Heat to quite hot. Stir in