I heart bacon.

Hopefully, by now, you're fully aware that I love bacon. Who doesn't love bacon? It's "Bacon Lovers Week"! Sounds deliciously artery clogging, yes?

"Spicy Tex-Mex Bowl" (6 quart pot)

~1/3 c lentils, uncooked (I now know what lentils are. And how to cook them! Go me!)
~1 1/2 c water
~5 strips bacon
~1 onion, chopped
~1 16oz can pinto beans, undrained
~1 16oz can red kidney beans, undrained
~1 15oz can diced tomatoes, undrained
~3 T ketchup
~3 cloves garlic, minced
~1 t chili powder
~1/2 t ground cumin
~1/4 t crushed red pepper
~1 bay leaf

Boil lentils in water for 20 minutes in a large sauce pan. Drain.
Cook bacon until crisp in small skillet. Drain and crumble bacon.
Cook onion in bacon drippings until soft.
Combine lentils, bacon, beans (with juice), tomatoes (with juice), ketchup, garlic, chili powder, cumin, red pepper, and bay leaf in crock pot.
Cover and cook on low for 6 hours.
Remove bay leaf before serving.

8 servings.

A spicy chili with bacon in it. What's not to love?  This recipe made a ton of it and that's not a bad thing. Not at all. Yum.