Texican Chili

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  • Serves: 12
  • Origin: Soups

Ingredients

  • 8 bacon strips, diced
  • 1 1/2 lbs. beef stew meat, cut into 1/2-inch cubes
  • 1 (28 oz) can stewed tomatoes
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (16 oz.) can kidney beans, rinsed and drained
  • 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 tbls. chili powder
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/4 tsp. pepper

Directions

  1. In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown beef in the drippings over medium heat; drain. Transfer to a 5-quart slow cooker; add bacon and remaining ingredients. Cover and cook on low for 9 to 10 hours or until the meat is tender, stirring occasionally. Yields 16 to 18 servings.

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