Bacon 12 Chili Pepper! I read about this on Class Factotum's site. The post where she takes Tupperware to a Chili Cook off to take home the leftovers. It's pretty usual for me to have 6 different pepper at all times - I am a pepper fanatic. (This is bringing back visions of old Dr. Pepper commercials. "I'm a Pepper, he's a Pepper, Wouldn't you like to be a Pepper too?") I always have Red Bell, Poblano, and Jalapeno peppers. Usually I have Yellow, Orange, and Green Bells, too. So I got some Anaheim, Fresno (a totally wonderful small red pepper with a little heat and a wonderful flavor that is underutilized), Serreno and Wax peppers. That wiped out the pepper department of my local market. I think what made this Chili special, besides the Bacon, was that I was forced to improvise with Pickled Peppers. (No tongue twister jokes for me!) I added chopped Pickled Banana Peppers and Pepperoncini. I chopped them all and added an equal amount of chopped yellow onion and fried it all up in Olive Oil. I got something new to me - the local butcher called it Arkansas Bacon. I asked where they got it from, meaning what part of the animal - would it be leaner? And of course the butcher said "Arkansas" and laughed, but picked out 2 pounds of the leanest strips for me. Next time I make this, (and it is terrific, so there will be many more batches of it), I'll use at least 4 pounds. So now I've got all 12 chilies, onions, bacon, frying in oil, add 6 cloves of minced garlic, 3 cans of diced tomatoes, 2 small cans tomato sauce, 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried), 1/4 cup cumin, 1/8 cup ground New Mexico peppers (the New Mexico pepper is called a Hatch pepper and these are my absolute favorite pepper, but they are almost never available fresh and even when they are available, they are not widely distributed), and salt and black pepper to taste. Boil this until you are ready to eat. Remember that hot peppers get hotter the longer you boil them. (At least that's what I believe.) I am a Pinto Bean lover, so I add 1 pound (dried weight) of them that I've soaked and cooked, but it's just as good without - and more authentically Chili.