Ingredients

• 4  slices  bacon
• 3  lb.  beef stew meat
• 1  large  onion, sliced 1/2-inch thick
• 4  cloves  garlic, minced
• 2  28-oz. cans  whole tomatoes
• 1  15.5-oz can  navy beans, rinsed and drained
• 1  15.5-oz. can  red beans, rinsed and drained
• 2  to 3 Tbsp.  chili powder
• 2  Tbsp.  red wine vinegar
•     Shredded cheddar cheese
•     Snipped fresh oregano
•     Cooked bacon, crumbled

Directions

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.