F.W. Woolworth, Santa Fe
of bacon, cut into 1 inch pieces
1 minced garlic clove
1 chopped medium onion
1 lb ground chuck
1 teaspoon salt
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/3 cup of tomato paste
1 1/2 cups water
1 cup of cooked pinto beans
4 to 5 cups Fritos
1/2 lb shredded Monterey jack or cheddar cheese
In a skillet cook bacon over medium heat until the fat is rendered. Add garlic and onion and cook until onion is soft.
Add chuck and cook over moderately high heat, breaking up lumps, until browned. Stir in chili powder, cumin and tomato paste.
Slowly add 1 1/2 cups of water and simmer 10 minutes.
Add beans and simmer until heated through.
Divide chips into four bowls and ladle chili on top. Top with cheese with chopped jalapenos and onions as an optional garnish.