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© Meredith Corporation. All rights reserved. Used with permission.
In 4- to 6-quart Dutch oven, cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and 2 cloves minced garlic. Cook and stir until onion is tender.
Add undrained tomatoes, navy beans, red beans and 1 tablespoon chili powder. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in the remaining 2 cloves minced garlic, 1 to 2 tablespoons chili powder (to taste) and vinegar. Cook, covered, 1 hour. Add water if needed to reach desired consistency. Season to taste. Top servings with cheese, oregano and crumbled bacon.