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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 18 |
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I served this chili a few years ago one Sunday after church and everyone raved over it. Ingredients:
8 slices bacon, strips diced |
2 1/2 lbs beef stew meat, cut into 1/2-inch cubes |
stewed tomatoes |
2 (8 ounce) cans tomato sauce |
1 (16 ounce) can kidney beans, rinsed and drained. (i prefer chili beans myself) |
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 (optional) |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
Directions:
1. In skillet, cook bacon until crisp.
2. Remove to paper towel to drain.
3. Brown beef in the drippings over medium heat.
4. Transfer to a 5 quart slow cooker.
5. Add bacon and remaining ingredients.
6. Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.
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