Thursday, October 13, 2011

Nancy's Recipe Box............................Texican Chili


Ingredients

  • 8 bacon strips, diced
  • 2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 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

  • Prep: 25 min. Cook: 9 hours

  • Directions

    • In a large skillet, cook bacon until crisp. Remove to paper towels 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 8-10 hours or until meat is tender, stirring occasionally
    • 16-18 Servings

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