Texican chili

Yield: 6 servings

Measure Ingredient
6 slices Bacon; Diced
2 pounds Boneless Beef Round; CutInto
\N \N 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

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.

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