• 1 Tbsp. oil
• 3 slices bacon, cooked and chopped (1/2 cup) or 1/2 lb. thinly sliced pork
• 1 1/2 lbs. ground chuck
• 2 Tbsp. brown sugar
• 1 can (14.5 oz.) diced tomatoes
• 2 cups beef broth (16 oz.)
• 1 cup red wine

Preparing the Beans:

1. Pick through the beans. Remove discolored, shriveled beans and any foreign material. Rinse well.
2. Place the beans in a bowl with 8 cups water and soak for 4+ hours (ideally overnight) at room temperature. For a quicker option, boil for 10 minutes and let stand for 2 hours (no our preferred method).
3. Drain beans and place in a 4-quart pot with 8 cups fresh water.
4. Bring to a boil for 10 minutes, reduce heat, and simmer covered for 30 minutes.
5. Remove from heat, drain, and set aside until ready to use.

Preparing the Soup:

1. In a 4-quart pot, heat oil over medium heat. Cut bacon or pork into smaller pieces and sauté in oil.
2. Add ground beef into pot and continue to brown.
3. Stir in contents of chili mix packet and brown sugar. For milder chili, remove one or both chile peppers.
4. Add drained, cooked beans, tomatoes, broth, and wine to pot.
5. Bring to a boil, reduce heat, and simmer covered for 1 hour.
6. Remove chile peppers. Salt and pepper to taste.