Instructions: Heat 1 tablespoon of the bacon drippings in a large frying pan and saute garlic until golden brown. Add chopped onion and green pepper. Cover pan and cook over low heat until onion is translucent. Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan or Dutch oven, then add chili beans and kidney beans, including the liquid. Add salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and bring to simmer. Add sauteed garlic, onion and green pepper. Reheat frying pan and saute beef in remaining bacon drippings, stirring with a fork to crumble, until cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered, for about 45 minutes, stirring occasionally. Serve in bowls topped with chopped onion and cheddar cheese. Accompany chili with saltine crackers or hot buttered tortillas.

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