CHILI BEANS

DUB EGBERT

2 lbs pinto beans
5 slices bacon, chopped
1 onion, chopped
1 bell pepper, chopped
5 cloves garlic, crushed
7 oz. green chilies, chopped
1/2 to 1 Jalapeno chili, chopped (optional)
28 oz. tomatoes, chopped
1 cup water
3 Tablespoons chili powder
2 teaspoons cumin
4 teaspoons salt

Wash beans, cover with water and bring to a boil.  Reduce heat and simmer for 2 hours.  Add water if necessary.  After the beans have simmered for 45 minutes, slowly fry chopped bacon in a large skillet or Dutch oven.  Remove bacon and save.  Add chopped onion to bacon drippings and sauté for 5 minutes.  Add chopped bell pepper, chopped Jalapeno (if used) and crushed garlic.  Sauté for 5 minutes.  Add chili powder and cumin.  Mix thoroughly.   Simmer for 5 minutes.  Add chopped tomatoes, water, salt and bacon. Simmer for one hour.  Drain beans (save liquid) and add beans to tomato mixture.  Add bean liquid for desired consistency.