1/2 -1 cup smoked lardons or diced country bacon
2 small red onions, chopped
4 garlic cloves, chopped
1 red bell pepper, coarsely chopped
2 mild, long green chillies, chopped
1 1/2 lbs ground veal
1 tbsp oregano
1 tbsp cumin
2 tbsp Mexican chili powder
2 fresh bay leaves
3 cans diced tomatoes
4 cups shelled fresh beans
2 cups water
Diced fresh tomatoes, sliced scallions, grated cheese
Warm corn tortillas
In a large pot, brown the lardons, remove and set to drain. Remove all but 2 tbsp of lardons fat from the pot and add the onions, garlic, bell pepper and chillies, sauteing until just soft. Add the veal and continue to cook until all the pink has left the meat.
Add the diced tomatoes, oregano, cumin, chili powder and bay leaves to the pot and cook for about 2 minutes. Stir in the beans and water, bring to a boil, then lower to simmer for about an hour.
Ladle the chili into large bowls and top with tomatoes, scallions and cheese and serve with a warm corn tortilla.