Chili para Banonis

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This chili recipe is a variation on the old Chicago Cardinals (Vince's former professional football team) recipe. The team cook would make a big potful for the guys after cold, late-season games. "It was good chili but it had pasta in it," said Vince. "I didn't care for the pasta but I still ate it after the games. I had to. When Marilyn made it, she left out the pasta and it became Chili para Banonis."

1/2 lb. bacon, diced
1 large onion, chopped
1 large green bell pepper, chopped
1 lb. ground beef
1 1/2 tsps. chili powder
1 tsp. salt
Cayenne pepper
1 No. 2 can (2 1/2 Cups) tomato juice
1 Cup diced ham
6-ounce can tomato paste
1 1-lb. can red kidney beans

Put bacon in deep well cooker. Turn switch to high heat and fry bacon until grease covers bottom of cooker. Add onion and green pepper; cook until onion turns yellow. Add ground beef and stir until meat has separated into small pieces. Next add chili powder, salt and cayenne pepper (to taste). Stir thoroughly. Add tomato juice and tomato paste. Cover. When steaming, turn switch to low heat and cook twenty minutes. Then add beans and cook ten minutes longer. Serves six.