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6 strips bacon chopped

1 medium yellow onion, diced

1 bell pepper, diced

5 garlic cloves, minced

1 pound ground beef

½ pound ground lamb

2 T Chili Powder

1 T Ground Ancho Chili

1 T ground cumin

2 t paprika, or smoked paprika

1 t dried oregano

1 t salt

Splash of red wine *I use Cabernet Sauvignon

2 T tomato paste

1 28-ounce can diced tomatoes

2 15-ounce can beans, drained and rinsed *I like black beans and kidney beans

2 cups beef broth

1 bay leaf

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1. Start by cooking the chopped bacon in a dutch oven or a medium-sized pot.

2. Once the bacon is brown, add the onion and peppers and cook them in the bacon fat until they are

   softened.

3. Next add the garlic, and the beef and lamb and cook until browned.

4. Drain the fat from the pot, then add the spices, stir them in on low heat until they are fragrant, but not

   burnt. (Sometimes I mix my spice blend ahead so they don't toast too much while I am gathering the

   rest)

5. Things might start to stick a little at this point to the bottom of the pot, I add a splash of red wine to

   deglaze and the tomato paste, then I let that cook down until the wine is nearly gone.

6. Add diced tomatoes, beans, beef broth and your bay leaf. Bring it up to a boil and then let it simmer

   until it has thickened up. Salt, pepper, and garlic powder to your taste, and then enjoy.

7. I am a toppings girlie, so I like to add roasted corn, shredded cheddar or queso fresco, avocado,

jalapeno, diced red onion, and sour cream as fixins.