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3/4 c. black beans, rinsed
1/4 c. bacon drippings
1/4 c. diced onion
1/4 c diced green pepper
1/4 c. diced celery
1 lb. ground beef
1 (28 oz.) can diced tomatoes
in puree, undrained
1/2 c. diced green chiles
3 Tbsp. tomato paste
4 beef bouillon cubes
1 1/2 tsp. ground cumin
1 Tbsp. powdered chile
1 tsp. minced garlic
1/2 tsp. ground pepper
pepper and salt
1 c. mixed grated Monterey
Jack cheese and Cheddar

Combine black beans and water to cover in large pot and
soak overnight. Set pot on high heat and bring to boil.
Reduce heat, cover and simmer about 1 hour. Drain, cool. Melt
bacon drippings in heavy 1 1/2 to 2 quart casserole over medium
heat. Add onion, bell pepper and celery and cook until sof-
tened, stirring occasionally, about 10 minutes. Add ground
beef, crumble with fork and cook until lightly browned, about 3
minutes. Add remaining ingredients except cheese. Simmer 1
hour to blend flavors, stirring occasionally. Add water if
necessary. Sprinkle cheese over chili and broil until cheese
bubbles. Serve chili immediately.

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