This recipe has been a family favorite for over 60 years and is attributed to mom's friend, Mary Leith from Western New York. There is a bit of 'Pennsylvania Dutch' flavor to this chili recipe with a touch of sweet, savory and tang. Makes a hearty chili with cheese and works just as well as a leftover 'soup.'



Ingredients:
3 slices cooked bacon
2 onions, chopped
1 pound ground beef
2 large cans of tomatoes
3 cups (2 cans) kidney beans
1 1/2 tsp chili powder
1 tbsp sugar
3 tbsp vinegar
1 clove garlic
Salt and pepper to taste



Directions:
Fry bacon and set aside
Pour enough bacon grease into bottom of chili pot to cover.
Saute onion and ground beef in bacon drippings, drain.
Add all other ingredients to the pot.


Simmer for one to two hours. While simmering, break up the tomatoes.
Remove garlic clove and sprinkle chopped bacon on top.