"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texican Chili Recipe

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

Elaine Hinds
Added: Saturday, March 12, 2005


6 strips bacon, diced
2 lbs cubed round stew meat
2 can ranch style beans
1-jar tomatoes
1 c tomato sauce
1 c onion, chopped
c green pepper, chopped
c carrots, sliced
c celery, chopped
2 Tbsp parsley
Garlic to taste
1 bay leave
2 Tbsp chili powder
1 tsp salt
1/8 tsp pepper

In a slow cooker, cook 10 to 12 hours.




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