CHEF JEFF — ONE BYTE AT A TIME: Chili Con Carne

This entree would be the perfect dish to welcome in winter.

Chili Con Carne

1 cup thinly sliced onion

3 tablespoons salad oil

4 14-ounce cans tomatoes

3 14½-ounce cans kidney beans

4 tablespoons chili powder

2 tablespoons sugar

Salt and pepper to taste

4 garlic cloves, peeled

10 strips bacon

2 pounds ground round

Saute the onions in the salad oil until tender. Add tomatoes, beans, chili powder, sugar, salt and pepper and garlic. Fry bacon until crisp. Brown the meat in the bacon drippings. Add the meat to the tomato mixture. Add the crumbled bacon and simmer about 2 hours. Remove the garlic cloves and serve.

Yield: Serves 16.

Approximate nutritional analysis per serving: 100 calories, 35 percent of calories from fat, 4 grams fat ((0.7 grams saturated), 2.2 grams cholesterol, 4.1 grams protein, 12.4 grams carbohydrates, 3.9 grams fiber, 270 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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