After making chili for a number of years, Brien started to experiment and finally came up with something we all enjoy--especially on cold days. :o)

12 ounces sliced bacon, cut into small pieces
1 T olive oil
2 pounds beef, pork, venison, bison, etc. (tonight we used stew meat. Flank steak or skirt steak work VERY well), cut into bite-size cubes
1 medium onion, diced
4 cloves garlic, minced or pressed
1/2 cup chili powder
1/4 t (more for more heat) ground cayenne pepper
1/4 cup masa flour (we find ours in prepackaged chili mixes)
2 cans red kidney beans, undrained
1 14.5 ounce can diced tomatoes
1 28 ounce can crushed tomatoes

Heat oil in large dutch oven over medium high heat until just smoking. Add bacon and onion and cook until bacon is well browned and onion is clear, starting to carmelize. Add meat and sear in bacon and onion mixture, until brown. Add 1/2 cup chili powder and garlic to meat and stir to combine. Cook until fragrant about three minutes. Add tomato products and about 2 cups of water (more for a longer simmer or for a soupier texture). Reduce heat to low and allow to simmer uncovered for a minimum of 1 hour in order for meat to tenderize and flavors to meld. If desired, add beans for the last thirty minutes of cooking (if you are going to simmer all day, take this into consideration). At this time, you will also add the masa flour mixed with cold water, enough to dissolve flour into a pourable mixture, and cayenne.

Cook for an additional thirty mintues and serve.