Texican Chili

Recipe Ingredients

6		Bacon - diced
2 lbs	908g / 32oz	Boneless beef round - cut into 1/2" cubes
30 oz	852g	Kidney beans: drained - 2 cn
28 oz	795g	Tomatoes; cut up - 1 cn
8 oz	227g	Tomato sauce - 1 cn
1 cup	62g / 2.2oz	Onion - finely chopped
1/2 cup	55g / 1.9oz	Carrots; thinly sliced - pared
1/2 cup	73g / 2.6oz	Green pepper - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
2 tablespoons	30ml	Fresh parsley - minced
2		Garlic - minced
1		Bay leaf (medium)
2 tablespoons	30ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

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.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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