Spicy Beef and Black Bean Chili

Heat a Dutch oven over medium high heat. While pot is heating, slice the bacon crosswise into small pieces. When the pot is hot, add the bacon (you should hear it sizzle when it hits the pot) and cook until crispy.

Add chopped onion, bell pepper, and jalapeño. Sauté until the vegetables are soft and translucent, about 5 minutes. Add ground beef and cook until brown. Stir in sugar, chili powder, dried oregano, cumin, black pepper, salt, tomato sauce, and black beans. Simmer on stovetop, uncovered, for 20 minutes.

Top with shredded cheddar cheese, sour cream, sliced green onions, ripe avocado, and crackers if desired.

This makes 4 modest portions, or 2 very generous portions. Recipe can easily be doubled and leftovers keep well in the refrigerator or may be frozen.