Beef Entrees
Texican Chili
8 bacon strips,diced
2 1/2 lbs. beef stew meat,
cut into 1/2 inch cubes
2 cans
( one 28 ozs., one 14 1/2 ozs.)
stewed tomatoes
2 cans ( 8 ozs. each ) tomato sauce
1 can ( 16 ozs. ) 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 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/3 teaspoon pepper
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-qt. slow cooker;
add bacon and
remaining ingredients.
Cover and cook on
low for 9-10 hours
or until the meat is tender,
stirring occassionally.
