1 1/2 pounds bacon
1 tablespoon butter
2 (15 ounce) cans diced onion
1/8 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 (14 ounce) can stewed tomatoes with juice
1 (10 ounce) can diced carrots
1/2 teaspoon chili powder
1 chicken breast, cut into 1 inch cubes
3 tablespoons vegetable oil
1 (15 ounce) can kidney beans
1 (10 ounce) can tomato paste
1 (10 ounce) can tomato puree
salt to taste
ground black pepper to taste
1 (15 ounce) can whole kernel corn, drained
2 tablespoons chili powder
2 tablespoons Cajun seasoning
1 teaspoon chopped fresh parsley
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon as it browns; drain.
In a medium bowl, combine butter, onions, garlic powder, Worcestershire sauce, tomatoes, carrots, chili powder, chicken, cream of chicken soup, vegetable oil, meat tenderizer, beans, tomato paste and tomato puree. Mix well. Add salt, pepper and whole kernel corn; mix in the bacon. Stir in tomatoes, pork, cheese, tomato puree and reduce heat to medium. Add chili powder and chili chicken; blend well. Serve over baste with simmering water.