Title: TEXICAN CHILI
Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
Yield: 6 servings
6 sl Bacon; Diced
2 lb Boneless Beef Round; CutInto
1/2-Inch Cubes
30 oz Kidney Beans: Drained, 2 Cn
28 oz Tomatoes; Cut Up, 1 Cn
8 oz Tomato Sauce; 1 Cn
1 c Onion; Finely Chopped
1/2 c Carrots; Thinly Sliced,Pared
1/2 c Green Pepper; Chopped
1/2 c Celery; Chopped
2 tb Fresh Parsley; Minced
2 lg Cloves Garlic; Minced
1 md Bay Leaf
2 tb Chili Powder
1/2 ts Ground Cumin
1/4 ts 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 3
1/2-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.
