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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 17 |
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This is a wonderful dish, especially if you are into chili. So simple to put together, yet hearty and filling. Almost everything in this recipe is already a staple in my household, so the only money I need to spend is for the meat. Read more . Cheap and no effort, isn't that the new-age way!!!!! Ingredients:
8 bacon strips, diced |
2-1/2 lbs. beef stew meat, cut into 1/2 cubes |
2 cans stewed tomatoes (1 28oz. and 1 14-1/2oz.) |
2 cans tomato sauce (8oz. each) |
1 can kidney beans, rinsed and drained (16oz.) |
2 cups sliced carrots |
1 medium onion, chopped |
1 cup chopped celery |
1/2 cup chopped green pepper |
1/4 cup minced fresh parsley (i used dried parsley flakes and it didn't hurt a thing!!) |
1 tbsp. chili powder |
1 tsp. salt (optional, but unless you shouldn't have salt, i reccomend adding it!!) |
1/2 tsp. ground cumin |
1/4 tsp. pepper |
Directions:
1. In a skillet, cook bacon until crisp.
2. Remove to paper towel to drain.
3. Brown beef in the drippings over medium heat; drain.
4. Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients.
5. Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.
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