Lamb Chili

Serves 8

• 1 pound ground lamb
• 1 pound ground veal (or pork)
• .125 pounds (two thick strips) bacon, cut into a 1/4" dice
• 2 T butter
• 4 cloves garlic, minced into a paste
• 2 to 2.5 medium onions
• 1 green bell pepper
• One 28-ounce can tomato sauce
• One 28 ounce can whole or diced tomatoes in sauce (preferably San Marzano)
• Two 14 ounce cans canellini beans
• One 14 ounce can Great Northern Beans
• One 14 ounce can black beans (note, you can change the ratios and beans you use)
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon ancho chili powder (or regular if you don't have it. 
• 1 teaspoon ground fennel (grind in a coffee grinder
• Salt and pepper to taste

Directions
Melt butter and saute garlic in a 6 quart pot. Add veal and lamb and brown. Remove from pot. Add bacon to pot, and cook till beginning to brown. Add onion and peppers and saute till onions are translucent. Add back in meat and all juices. Add tomatoes and tomato sauce. If using whole tomatoes mash with a tomato masher to have coarsely chopped tomatoes. Add beans and all spices. Simmer for an hour. Add water or broth as needed. Add salt and pepper to taste.