---------- Recipe via Meal-Master (tm) v8.02

     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.

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