Winter Woods Chili

• 4 slices bacon
• 3 lbs beef stew meat
• 1 large onion, sliced 1/2 inch thick
• 4 garlic cloves, minced
• 2 (28 ounce) cans whole tomatoes
• 1 (15 1/2 ounce) can navy beans, rinsed and drained
• 1 (15 1/2 ounce) can red beans, rinsed and drained
• 2 -3 tablespoons chili powder, to taste
• 2 tablespoons red wine vinegar
• shredded cheddar cheese (optional)
• snipped fresh oregano (optional)
• cooked bacon, crumbled (optional)

1. In 4-6 qt Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir till onion is tender.
2. Add undrained tomatoes, beans, and 1 Tbsp of chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon if desired.

bacon, beef stew meat, onion, garlic, tomatoes, navy beans, red beans, chili powder, red wine vinegar, cheddar cheese, fresh oregano, bacon

Taken from www.food.com/recipe/winter-woods-chili-278531 (may not work)