Texican chili

6 servings

Ingredients

Quantity	Measure	Ingredient
6	slices	Bacon; Diced
2	pounds	Boneless Beef Round; CutInto
		1/2-Inch Cubes
30	ounces	Kidney Beans: Drained, 2 Cn
28	ounces	Tomatoes; Cut Up, 1 Cn
8	ounces	Tomato Sauce; 1 Cn
1	cup	Onion; Finely Chopped
½	cup	Carrots; Thinly Sliced,Pared
½	cup	Green Pepper; Chopped
½	cup	Celery; Chopped
2	tablespoons	Fresh Parsley; Minced
2	larges	Cloves Garlic; Minced
1	medium	Bay Leaf
2	tablespoons	Chili Powder
½	teaspoon	Ground Cumin
¼	teaspoon	Pepper

Directions

Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or until crisp. Remove and drain the bacon on paper towels. Brown half of the beef cubes in the pan drippings for 5 minutes. Place in a 3½-quart slow cooker. Repeat with the remaining beef cubes. Stir the bacon and remaining ingredients into the slow cooker. Cover and cook, on the low setting, for 10 to 12 hours or until the beef is tender.