Cheesy Potato and Bacon Chili

  1. 2 tablespoons vegetable oil
    1 pound potatoes, peeled, cut into 1/2-inch pieces
    1 onion, chopped
    2 cloves garlic, minced
    1 (28 ounce) can whole peeled tomatoes, broken up, undrained
    1 (8 ounce) can tomato sauce
  2. 1 tablespoon chili powder
    1 small green bell pepper, diced
    1/4 cup chopped parsley
    1/4 cup prepared horseradish
    6 strips crisp cooked bacon, crumbled
    1/2 cup shredded Cheddar cheese
    1/2 cup water
  1. Heat the oil in a 2-quart pot. Add the potatoes, onion, and garlic. Sauté 5 minutes.
  2. Add the next 4 ingredients. Bring to a boil, reduce the heat, cover, and simmer 10 minutes.
  3. Uncover and stir in remaining ingredients except cheese.
  4. Cook 5 minutes more or until desired consistency.
  5. Garnish each serving with cheese.
  6. Makes 4 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases