1 pound sliced bacon
4 pounds ground round
1 large onion, chopped
2 cloves garlic, minced
1 tsp oregano
1 tsp cumin seeds
6 tsp chili powder
1 1/2 cups canned whole tomatoes
4 (15-oz) can kidney beans, drained
2 to 6 dashes hot pepper sauce
1/2 cup dried mushrooms, any kind, coarsely broken and rinsed
salt to taste
2 cups water
In a heavy casserole or Dutch oven, 6 quarts or larger, fry the bacon over low heat, until i is browned and crisp. Remove the bacon and discard it or reserve it for another purpose.
Add the ground round, onion and garlic to the pan and cook over medium heat until the meat is well browned. Add oregano, cumin seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt and water. Bring to a boil, lower heat and simmer for an hour.
Serve hot in individual casseroles.
Yield: about 1 gallon, 8 to 10 servings.
