Chili

Remove the seeds from the whole tomatoes. An efficient method is to put a colander, with holes large enough for the seeds to pass through, inside a larger bowl. Cut the tomatoes and using a spoon remove the seeds and the juice drain out. Remove the tomato pieces and put aside. Then take the colander out of the other bowl. Take the bowl with the juice and seeds, and separate using a sieve, returning the juice to the tomatoes. Put the 3 types of tomatoes into a slow cooker, along with the chili powder. Set the slow cooker's heat to high. Add a few drops of Dave's Insanity Sauce, mix in well. Taste, the sauce will taste hotter now, than it will at the end of the process, so a bit of a burn isn't bad. If it's burning your head off start over. Cover and proceed to the next steps. In a large cast iron pan or saute pan brown the beef with the onions, green pepper, jalapenos and season aggressively with salt and pepper. Break up the beef into nice small pieces. While this is cooking move on cooking the bacon. Cook the bacon in your oven following the directions on the back. I always cook mine much longer than the package says and take it out at least once to drain off excess fat. Let the bacon rest on a cooling rack or paper towels til you handle it with your hands. Remove and fat that didn't render. Break into tiny pieces using your hand and add to the tomato mixture. Back to the stove-top, once your meat and veggies are fully cooked. Onions turning soft and beef fully cooked, using a slotted spoon add this to the tomato mixture. This probably finished before the bacon. Let the slow cooker go for at least an hour, add in the Tabasco sauce, taste and adjust any seasonings. Once the flavors are starting to meld add in the red beans, mixing well, and then cover and let cook at least another hour. Taste often and adjust any thing you need. Make sure the chili reaches at minimum 160 degrees Fahrenheit.