• 1 Tbsp. Oil
• 3 slices bacon, cooked and chopped
  (½ cup or 1/2 lb. thinly sliced pork)
• 1 ½  lbs. Ground Chuck
• 2 Tbsp. Brown Sugar
• 1 can Diced Tomatoes (14.5 oz.)
• 2 cups Beef Broth (14 oz. can)
• 1 Cup Red Wine
• Salt and Pepper to taste

Note: We recommend soaking the beans overnight for best cooking results. Undercooked dark red kidney beans can cause serious digestive problems.

Preparing the beans:

• Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
• Place the beans in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak boil for 10 minutes and let stand for 2 hours.
• Drain beans and place in a 4 quart pot with 8 cups water.
• Bring to a boil, reduce heat and simmer, covered, for 45 minutes.
• Remove from heat, drain and set aside until ready to use.

Preparing the soup:

• In a 4-quart pot, heat oil over medium heat. Cut bacon into smaller pieces and sauté in oil.
• Add ground beef into pot and continue to brown.
• Stir in contents of chili pix packet and brown sugar. For milder chili, remove one or both chile peppers.
• Add drained, cooked beans, tomatoes, broth and wine to pot.
• Bring to a boil, reduce heat and simmer covered for 1 hour.
• Remove chile peppers. Salt and pepper to taste.