Prepare enough coals for a med-hot fire or set a gas grill to med-high (or turn on the stove).
6 slices Bacon (cut into 1-inch pieces)
2 onions (finely chopped)
2 red bell peppers (stemmed/seeded/finely chopped)
6 cloves garlic (finely chopped)
Place a large pot over med-high heat and add the bacon pieces. When the bacon is cooked through, about 6 minutes, pour out some of the fat, add the onion and red bell peppers, and cook until the vegetables soften, about 6 mins more. Add the garlic and cook for 1 minute more.
2 pound ground sirloin
Add the ground sirloin and cook, breaking up the sirloin, until all the pink is gone, about 6 minutes more.
6 ounce can of tomato paste
1/4 cup chili powder
2 tablespoon ground cumin
Add the tomato paste, chili powder, and ground cumin and cook for 1 minute, stirring often.
8 ounce canned and diced green chiles (drained)
4 ounce canned and diced jalapeño chiles
4 cup water
28 ounce can crushed tomatoes
1 cup coarsely chopped pitted green olives
1 teaspoon ground cinnamon
2 tablespoon dried oregano
Add the green chiles, jalapeños, water, tomatoes, olives, cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to med-low, cover, and simmer the chili for 1 hour, stirring ever 20 mins or so to keep the bottom from scorching.
12 ounce can pinto beans (drained)
12 ounce can corn (drained)
Add the pinto beans and corn and simmer for 10 mins more, stirring often. Remove from heat and serve, or let cool and keep cold in a refrigerator or ice-filled cooler for up to 3 days.
2 8-inch flour tortilla
1/2 cup cheddar cheese
2 teaspoon cilantro
1/4 cup scallions (finely chopped)
Reheat the chili by placing the pot on the grill over med heat, stirring to keep the bottom from scorching, until the chili is heated through.
8 quail eggs
Brush tortilla with olive oil. Fill with cheddar, scallions, and cilantro and grill until crispy on both sides (3-5 minutes)
Fry quail eggs sunny side up with a drizzle of olive oil in a pan.
Serve chili with quesadilla and quail egg