"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Texas Chili Recipe

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This recipe for Texas Chili, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Wednesday, April 29, 2009


8 bacon strips, diced
2 1/2 lb. beef stew meat
2 cans (one 28 oz, one 14.5 oz) stewed tomatoes
2 cans (8 oz.) tomato sauce
1 can (16 oz.) kidney beans, rinsed and rained
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 tbsp. chili powder
1 tsp salt (optional)
1/2 tsp. ground cumin
1/4 tsp. pepper

In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown beef in the droppings over medium heat; drain. Transfer to a 5 qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.

Personal Notes:
Personal Notes:
Made in an AGWSR foods class. Very good.




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