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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Texican Chili Recipe

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This recipe for Texican Chili is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bacon strips, diced
2-1/2 lbs. beef stew meat, cut into 1/2-inch cubes
2 cans (one 28 oz., one 14-1/2 oz.) stewed tomatoes
2 cans (8 oz. each) tomato sauce
1 can (16 oz.) kidney beans, rinsed and drained
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:
Directions:
In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown beef in the drippings 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.
Number Of Servings:
Number Of Servings:
16-18

 

 

 

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