Bacon and Bean Chili

(Courtesy of Better Homes and Gardens)

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

Directions:
In a 4-6 qt. 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.

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