1
Saute ground beef on mid-low to medium heat, stirring till cooked and no more pink. If using ground bacon,
2
add the bacon to the ground beef, still on the upper side of low/medium, stirring till the bacon is cooked through.
3
Drain as much oil off as you want, to make the dish lower in fat. I keep a fair amount of the oil in the dish (probably about half?), as it is the source of a LOT of flavor, and it is spread out over numerous servings. But if you seek the lowest fat recipe, drain most or all of the fat off.
4
Add the chopped peppers and onions, stirring till coated with the oil, and saute till they start to carmelize in the oil. (BUT, IF you like your vegetables very crunchy, turn up the heat a little, and saute them till just cooked)
5
Add the garlic, stirring occasionally while they saute till cooked.
6
Once peppers onions and garlic are all cooked to the tenderness you seek, add the salt, and cook/stir just a minute or so longer to bring out the flavors of the vegetables and meat. If you did choose to use bacon for some flavoring, you might use less salt. But the salt does "bring out" the natural flavors of the ingredients.
7
Add two 16-ounce cans of diced tomatoes to start. Cook and stir occasionally on medium heat to warm and cook through, reducing the amount of liquid in the pot.
8
Add the cayenne, paprika, chili powder to taste, and stir well. Start with the smallest amounts above, and add as you taste it - add to your liking. Cook, stirring occasionally for 15-20 minutes.
9
After 15-20 minutes, if it looks like you'll need more tomatoes to stand up to the meat and beans, add the third can (now or after you add your beans, and can "see" the ratios).
10
Add your beans, start with 2 cans worth of beans (32 ounces). Cook and stir occasionally, till beans are cooked through.
11
Adjust seasonings, serve, enjoy!
