Firehouse Chili

      Yield: 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