Texas Chili

Name: Texas Chili
Ingredients: 6 strips bacon, diced; 2 lb. boneless beef round, cut into 1/2-inch cubes; 1/2 c. chopped green pepper; 1/2 c. chopped celery; 2 cloves garlic, minced; 2 (15 oz.) cans kidney beans; 1 (28 oz.) can tomatoes, cut up; 1 (8 oz.) can tomato sauce; 1/2 c. pared carrots; 2 Tbsp. fresh parsley; 1 bay leaf; 2 Tbsp. chili powder; 1/8 tsp. pepper; 1 tsp. salt; 1/2 tsp. ground cumin

15 ingredients

6 steps

Ingredients

6 strips bacon, diced
2 lb. boneless beef round, cut into 1/2-inch cubes
1/2 c. chopped green pepper
1/2 c. chopped celery
2 cloves garlic, minced
2 (15 oz.) cans kidney beans
1 (28 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 c. pared carrots
2 Tbsp. fresh parsley
1 bay leaf
2 Tbsp. chili powder
1/8 tsp. pepper
1 tsp. salt
1/2 tsp. ground cumin

Directions

1

Fry bacon in 4-quart Dutch oven over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towel.
2

Brown half of beef cubes in pan drippings.
3

Remove and brown other half. Saute onion, green pepper, celery and garlic in pan drippings until tender (about 5 minutes).
4

Stir in remaining ingredients including beef and bacon.
5

Cook over high heat to a boil, about 7 minutes.
6

Reduce heat and simmer approximately 1 hour until meat is tender.