TEXAS CHILI

TEXAS CHILI


  • 6 strips bacon
  • 2 lbs. boneless beef cubes
  • 2 cans (15 oz.) kidney beans, drained
  • 1 can (28 oz.) tomatoes, cut up
  • 1 can (8 oz.) tomato sauce
  • 1 c. finely chopped onion
  • 1/2 c. thinly sliced carrots
  • 1/2 c. finely chopped green pepper
  • 1/2 c. finely chopped celery
  • 2 tbsp. minced parsley
  • 2 cloves garlic minced
  • 1 bay leaf
  • 2 tbsp. chili powder
  • 1 tsp. salt
  • 1/8 tsp. pepper

Fry bacon until crisp. Remove bacon and drain on paper towel. Brown
half the beef cubes in pan with bacon drippings five minutes. Place in
slow cooker. Repeat with remaining meat. Stir bacon and remaining
ingredients into 3 1/2 quart slow cooker. Cover and cook on low
setting about 10 hours or until beef is tender. Stir occasionally. If you
don't have a slow cooker place in large pot, cover, place on stove
under low heat and follow directions above.
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