Skippy’s Chili Con Carne

1 lb lean ground beef
3 slices smoked bacon, cut into small pieces
½ small white onion, chopped
2 cloves of minced garlic

Brown these in a large pot and then turn the heat down to medium

Add in the spices:

2-3 T. Chili powder
½ t. cayenne pepper
2 t. ground cumin
1 T. Cocoa powder
¼ t. ground cinnamon
½ t. Seasoned salt or Soul Food Seasoning

(I also add a few shakes of McClard’s Seasoning, but if you don’t get to McClard’s Bar-B-Q in Hot Springs, AR, you wont have this)
Mix into the meat mixture and let it simmer about 5 minutes while you open all the cans.

Then add the cans:
1 can red kidney beans (I don’t drain them)
1 large can Chili Hot beans
1 large can stewed tomatoes (I prefer the chopped ones)
1 can diced tomatoes with jalapenos ( like Ro-Tel)
1 small can chopped green chilies
If you want it hotter, add in some chopped jalapenos from a jar and double the cayenne pepper.
Add salt and pepper to taste if you must.
Add in about a half can of water, bring to a boil, then turn down the heat and let it simmer slowly
for about 3 hours. You can also transfer it to a crock pot and put on high for about 4 hours or low all day.

I serve it over some white rice with grated cheese and a dollop of sour cream, cornbread on the side.