Name: Texican Chili
Ingredients: 6 sl Bacon; Diced; 2 lb Boneless Beef Round; CutInto; 1/2-Inch Cubes; 30 oz Kidney Beans: Drained, 2 Cn; 28 oz Tomatoes; Cut Up, 1 Cn; 8 oz Tomato Sauce; 1 Cn; 1 c Onion; Finely Chopped; 1/2 c Carrots; Thinly Sliced,Pared; 1/2 c Green Pepper; Chopped; 1/2 c Celery; Chopped; 2 tb Fresh Parsley; Minced; 2 lg Cloves Garlic; Minced; 1 md Bay Leaf; 2 tb Chili Powder; 1/2 ts Ground Cumin; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		Soups, Bar-b-q, Main dish, Vegetables, Meats	6	Servings

INGREDIENTS

6	sl	Bacon; Diced
2	lb	Boneless Beef Round; CutInto
		1/2-Inch Cubes
30	oz	Kidney Beans: Drained, 2 Cn
28	oz	Tomatoes; Cut Up, 1 Cn
8	oz	Tomato Sauce; 1 Cn
1	c	Onion; Finely Chopped
1/2	c	Carrots; Thinly Sliced,Pared
1/2	c	Green Pepper; Chopped
1/2	c	Celery; Chopped
2	tb	Fresh Parsley; Minced
2	lg	Cloves Garlic; Minced
1	md	Bay Leaf
2	tb	Chili Powder
1/2	ts	Ground Cumin
1/4	ts	Pepper

INSTRUCTIONS

Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or
until crisp.  Remove and drain the bacon on paper towels. Brown half of the
beef cubes in the pan drippings for 5 minutes. Place in a 3 1/2-quart slow
cooker.  Repeat with the remaining beef cubes. Stir the bacon and remaining
ingredients into the slow cooker. Cover and cook, on the low setting, for
10 to 12 hours or until the beef is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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