• 1 tbsp Oil
• 3 Slices bacon, cooked and chopped (or 1/2 cup thinly sliced pork)
• 1.50 lbs Ground chuck
• 2 tbsp Brown sugar
• 1 Can diced tomatoes (14.5 oz.)
• 2 cups Beef broth (16 oz)
• 1 cup Red wine
• Salt and pepper to taste

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 at room temperature or overnight. (For a quick soak boil for 10 minutes and let stand for 2 hours.)
3. Drain beans and place in a 4 quart pot with 8 cups water.
4. Bring to a boil, reduce heat and simmer, covered, for 45 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 into smaller pieces and sauté in oil.
2. Add ground beef into pot and continue to brown.
3. Stir in contents of chili pix 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.
7. Optional toppings: sour cream, grated cheddar cheese or tortilla chips.