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Texican Chili main dish, soups, vegetables, beef, bbq 6 slice bacon; diced 2 lb boneless beef round; cutinto 1 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 cup onion; finely chopped 1/2 cup carrots; thinly sliced,pared 1/2 cup green pepper; chopped 1/2 cup celery; chopped 2 tablespoon fresh parsley; minced 2 large cloves garlic; minced 1 medium bay leaf 2 tablespoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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