Title: Texican Chili
Categories: Soup Bbq Entree Vegetable Meat
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.