Calavasita(A Mexican Chili Stew)

• 1 lb. bacon
• 2 lb. diced beef
• 1 lb. diced pork
• 3 medium onions
• 3 medium bell peppers
• 1 (No. 3) can tomatoes, undrained
• 1 (No. 2) can corn, undrained
• about 2 lb. white squash
• 3 to 4 Tbsp. chili powder
• 2 Tbsp. cumin seed
• plenty of salt and pepper
• corn or tortilla chips
• grated Cheddar cheese

1. Fry bacon and remove to drain.
2. In hot bacon drippings, sear beef and pork until very brown.
3. Add chopped onions and peppers; simmer.
4. Add bacon, tomatoes, chili powder, cumin seed, squash, salt and pepper.
5. If needed, add a small amount of water to keep the stew from sticking to the bottom of the pot.
6. Cover and simmer for 2 or 3 hours; no need to stir.
7. Add corn and simmer for an additional 30 minutes.

bacon, beef, pork, onions, bell peppers, tomatoes, corn, white squash, chili powder, cumin, salt, corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=876877 (may not work)