Texican Chili

Name: Texican Chili
Ingredients: 8 slices bacon, strips diced; 2 1/2 lbs beef stew meat, cut into 1/2-inch cubes; stewed tomatoes; 2 (8 ounce) cans tomato sauce; 1 (16 ounce) can kidney beans, rinsed and drained. (I prefer chili beans myself); 2 cups sliced carrots; 1 medium onion, chopped; 1 cup chopped celery; 1/2 cup chopped green pepper; 1/4 cup minced fresh parsley; 1 tablespoon chili powder; 1 teaspoon salt (optional); 1/2 teaspoon ground cumin; 1/4 teaspoon pepper

14 ingredients

6 steps

Ingredients

8 slices bacon, strips diced
2 1/2 lbs beef stew meat, cut into 1/2-inch cubes
stewed tomatoes
2 (8 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained. (I prefer chili beans myself)
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

1

In skillet, cook bacon until crisp.
2

Remove to paper towel to drain.
3

Brown beef in the drippings over medium heat.
4

Transfer to a 5 quart slow cooker.
5

Add bacon and remaining ingredients.
6

Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.