Ingredients

• 1 cup dry kidney beans
• 1/2 lb pasture raised bacon
• 1/2 cup bone stock
• 5 medium tomatoes, diced
• 1 small zucchini, diced
• 1 large green pepper, diced
• 1 6oz can tomato paste
• 1 small jalepeno, minced
• 1 lb grass fed ground beef
• 1 large white onion
• 2 large garlic cloves
• 1 T chili powder
• 1 T cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp pepper
• 2 stalks chives, chopped
• 1/2 cup shredded raw cheddar cheese

Instructions

1. Cook kidney beans according to package instructions, drain and rinse, set aside.
2. Cook bacon in a large skillet over medium heat until crisp, set aside and reserve bacon grease.
3. Add bone stock, tomatoes, zucchini, green pepper, tomato paste, and jalepeno to a large stock pot. Cook over low heat until vegetables are soft and tomatoes start to break down.
4. While vegetables are cooking, add ground beef, onions, and garlic to a large skillet with reserved bacon grease over medium heat until beef is browned and cooked to a temperature of 165°F.
5. Add chili powder, cumin, paprika, salt, garlic powder, oregano, and pepper to beef for the final 5 minutes of cooking.
6. Add kidney beans and beef mixture to stock pot and simmer over low heat for ~15 minutes to allow flavors to blend.
7. Top with crumbled bacon, chives, and cheddar cheese.