Beal's Favorite Black Bean Chili

Angelia Beal

2 medium yellow onions (diced)
1 green bell pepper (diced)
2 serrano chili's, finely minced
2-3 cloves garlic, finely minced
2 T. chili powder
2 T. ground cumin
6 oz. cans tomato paste
15 oz. can kidney beans
15 oz. can black beans (keep the liquid)
15 oz. can of tomatoes
1/2 package of smoked bacon
1 lb. hot Italian sausage
1 charred poblano pepper
2 T. liquid smoke

In a large dutch oven, render bacon pieces until they are just a bit crispy around the edes. Put on paper towel. Brown sausage in bacon grease. Add the onions and green peppers until translucent. Sprinkle chili powder and cumin on mixture. Stir in serranos, poblano pepper, and garlic. Saute for 1-2 minutes. Add the bacon, tomatoes, and both cans of beans to the pot and stir and let simmer until the chili comes back up to temperature. Add the can of tomato paste and stir in thoroughly. Add water if you think chili looks too thick. Add salt and pepper and liquid smoke. Simmer for up to 3 hours.