Texican Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 slice: Bacon, Diced
2 lbs: Boneless Beef Round, CutInto
1/2: -Inch Cubes,
30 ounce: Kidney Beans: Drained, 2 Cn
28 ounce: Tomatoes, Cut Up, 1 Cn
8 ounce: Tomato Sauce, 1 Cn
1 cup: Onion, Finely Chopped
1/2 cup: Carrots, Thinly Sliced,Pared
1/2 cup: Green Pepper, Chopped
1/2 cup: Celery, Chopped
2 tbsp: Fresh Parsley, Minced
2 large: Cloves Garlic, Minced
1 medium: Bay Leaf,
2 tbsp: Chili Powder,
1/2 tsp: Ground Cumin,
1/4 tsp: Pepper,
Directions:
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 from luhu.jp
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 from luhu.jp