Texican chili
6 servings
Ingredients
| Quantity | 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.