Some Chile purists will have no tomatoes in their chile, some say absolutely no beans, and some will shame you if you did not pick everything from the garden, dry the chile pods in a ristra and soak and cook the beans yourself. I believe, with no evidence to support it (except the famous quote), that Kit Carson would agree with my position: “Another bowl of chile please! We’ll discuss the finer points when dinner is over.”
Easy Red & Green Chile
4 strips bacon
1 lb. lean ground beef
2 stalks celery
3 cloves garlic
3 10 oz cans Rotel tomatoes and green chiles (or with Jalapenos if you prefer)
1 can kidney beans
1 can black beans
1 can chicken broth
¼ tsp black pepper
½ tsp: ground cumin, basil, oregano, parsley, paprika, thyme, red pepper flakes and salt.
3 tsp chile powder
Chop the celery and onion, crush the garlic, drain the beans.
Fry the bacon in large pot. Remove the bacon from the pot and set it aside. Brown the ground beef adding onion, garlic, and all the spices. Add the celery. Cook for about 5 minutes
Add the Rotel tomatoes, crumbled bacon and chicken broth. Then, bring the mixture to a boil, cover and simmer for 1 hour, stirring occasionally.
Add both cans of beans and simmer for one more hour stirring occasionally.
Here is a great site from New Mexico State University about chile and chile con carne.