Beefy Chuckwagon Soup - cooking recipe

Ingredients

2 slices bacon, diced
2 lbs extra lean ground beef
1 large onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 medium carrots, thinly sliced
2 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes with juice
1 (4 ounce) can chopped mild green chili peppers
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground chipotle chile pepper or 1/2 teaspoon a dash cayenne pepper
fresh ground black pepper
2 (15 ounce) cans beans, drained (pinto, great northern, small red, or mixture)

Preparation

Cook bacon in a large stockpot over medium-low heat.
Cook until crisp; remove bacon with a slotted spoon to paper towels to drain.
To the drippings, add beef, chopped onion, celery, and garlic.
Cook, stirring, until beef is browned.
Add the carrots, beef broth, tomatoes, chile peppers, Worcestershire sauce, salt, and chipotle pepper.
Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
Add the drained beans.
Taste and add pepper and more salt, if necessary. Simmer for about 15 minutes longer.