Bacon Chili : The Quick Recipe

Today, after a vision, I headed to the kitchen.  And as I was washing dishes I created this delicious dish.  Bacon Chili just sounds too awesome to believe, but here you go.  The truth will set you free.

• 1 to 1 1/2 cup of salsa
  
• 1 can of diced tomato
  
• 1 can of kidney beans
  
• 4 slices of thick cut bacon
  
• 1/2 large onion
  
• chili powder
  
• brown sugar
  
• ground cumin
  
• garlic powder
  
• westershustershire sauce (never can say or spell that correctly)

Begin with a normal sauce pan and drop in your salsa.  Any flavor of prepared salsa is good (I guess).  I used my home-made farm fresh salsa.  Since this batch was a little watery I put about 1 1/2 cups with into the pan.  If you have a thicker salsa then a cup will do fine, probably. Next dump a can of diced tomato into the pan, along with a can of drained kidney beans.  Bring the pan up to a simmer.  Then add about 5 table spoons of chili powder (or to taste).  Then add a pinch of garlic powder and a teaspoon of ground cumin.  I added a splash of westershireshuster sauce for a little savory taste.  My salsa was a bit tart because of all the tomatillo and lime I put in it, so I added a little bit of brown sugar in the pot until the bitterness leveled off. 
Meanwhile or during or before, whatever chop coarsely up 4 slices of thick smoky bacon.  Render the bacon down in a skillet until it just starts to get crispy and then add half of a coarsely chopped onion in with the bacon.  Continue to cook until the onion is transparent.  Drain the bacon/onion mix … or in my case I just put it on a pile of paper towels until most the grease was sopped up. 
My chili was a bit soupy at first because of my wetter salsa so I simmered it until it reduced to the constancy I wanted then I stirred in the bacon/onions.  I let it simmer a bit, stirring a bit, tasting a bit, saying “oh my” a bit.  Then I put it in a big soup cup and ate the heck out of it, until my wife walked in, then both of us were fighting over it. 
This makes about 6 cups or so, double or triple it as needed. 
I was thinking of altering this recipe by adding some seared sirloin cubes to this mixture and letting it cook for a couple hours.  Next time however I will make some of my jalapeño cornbread to serve along side. 
Enjoy.

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