1/2 lb Bacon
32 oz Corn
16 oz Light red kidney beans
16 oz Dark red kidney beans
28 oz Italian tomatoes -- in
Puree
1    Onion -- chopped
1    Green pepper -- chopped
1 tb Chili powder
1 ts Cumin
1/2 ts Salt
1 c  Cheddar cheese -- sharp,
Grated

Cut the bacon into 1/2-inch strips and fry until crisp. Drain. Place the
bacon fat in a heavy pot. Drain the corn, light and dark kidney beans, and
tomatoes, reserving the liquid. Put the vegetable liquids, onion, and green
pepper in the bacon fat, cook until the liquid is reduced by half. Add the
corn, beans, tomatoes, chili powder, cumin, and salt. Heat to quite hot.
Stir in the grated cheese and cooked bacon and serve.