Texican Chili
"This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah..."
INGREDIENTS
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8 bacon strips, diced
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2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
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2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
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2 cans (8 ounces each) tomato sauce
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1 can (16 ounces) kidney beans, rinsed and drained
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2 cups sliced carrots
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1 cup chopped celery
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3/4 cup chopped onion
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1/2 cup chopped green pepper
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1/4 cup minced fresh parsley
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1 tablespoon chili powder
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1 teaspoon salt, optional
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
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