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TAILGATE CHILI

10 pounds chopped filet tips (or ground beef) 1/2 pound bacon 3 large onions, chopped 4 tablespoons chopped garlic 3 large bell peppers (green), cut up 2 tablespoons cumin 2 tablespoons coriander 2 tablespoons chili powder 2 tablespoons of chopped fresh thyme 2 tablespoons of chopped fresh oregano 3 bay leaves 2 pounds smoked Italian sausage, cooked 1/4 cup red wine vinegar or balsamic vinegar 1/2 cup Dijon-style mustard 5 pounds of whole, peeled plum tomatoes 1 10-oz can tomato paste 4 pound can red kidney beans 1 ounce Tabasco sauce 2 tablespoons beef base or stock 1 pound cheddar cheese, grated

Trim fat off meat and brown. Set aside; discard grease. Meanwhile, cook the bacon on baking sheets in oven until crisp. Save bacon fat.

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In a 4- or 5-gallon stock pot, use bacon fat to saut'e onions on high heat until brown. Reduce heat to medium. Add garlic, peppers, spices, and sausage. Cook for about 5 minutes.

Mix in chopped meat. Add the vinegar, mustard, tomatoes, tomato paste, beans, Tabasco, beef stock, and cheese. Cook on low heat for about 30 minutes. Serves about 20.