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Texican Chili Recipe

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This recipe for Texican Chili, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lila Anderson
Added: Monday, May 1, 2006


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

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.

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