Winter Woods Chili

from Better Homes and Gardens

4 slices bacon

3 lb beef stew meat

1 large onion, sliced 1/2" 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 T chili powder

2 T red wine vinegar

Shredded cheddar cheese

Snipped fresh oregano

Cooked bacon, crumbled

1. In a 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 T 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.