reiver
03-10-2007, 09:26 AM
This came out more like a stew than chili, but it was still very good. I modified the original recipe for personal taste and because I couldn't fit it all in my crock.
Texican Chili
makes 15 servings
8 bacon strips diced
2 and 1/2 lbs. beef stewing meat, cubed
28-oz. can stewed tomatoes - I used diced
14 and 1/2-oz. can stewed tomatoes - Omitted this
2 8-oz. cans tomato sauce - Used only 1 can
16-oz. can of 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 Tbsp. chili powder - I used 2 Tbsp. although 3 or 4 would probably have been better.
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1. Cook bacon in skillet until crisp. Drain on paper towel.
2. Brown beef in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.
Texican Chili
makes 15 servings
8 bacon strips diced
2 and 1/2 lbs. beef stewing meat, cubed
28-oz. can stewed tomatoes - I used diced
14 and 1/2-oz. can stewed tomatoes - Omitted this
2 8-oz. cans tomato sauce - Used only 1 can
16-oz. can of 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 Tbsp. chili powder - I used 2 Tbsp. although 3 or 4 would probably have been better.
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1. Cook bacon in skillet until crisp. Drain on paper towel.
2. Brown beef in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.