Corn and Cheese Chili

1/2 pound bacon

32 ounces corn

16 ounces light red kidney beans

16 ounces dark red kidney beans

28 ounces italian tomatoes -- in puree

1 medium onion -- chopped

1 medium green pepper -- chopped

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1 cup cheddar cheese -- sharp, grated

Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green pepper in the bacon fat, cook until the liquid is reduced by half. Add the corn, beans, toma toes, chili powder, cumin, and salt. Heat to quite hot. Stir in the grated chee se and cooked bacon and serve.

Busted by Christopher E. Eaves <[email protected]>