Texican Chili
from tasteofhome.com
Dinner
505 min
18 servings
163 kcal / serving
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Ingredients
- 8bacon strips, diced
- 2 poundsbeef stew meat, cut into 1/2-inch cubes
- 2 cans(one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
- 2 canstomato sauce
- 1 cankidney beans, rinsed and drained
- 2 cupssliced carrots
- 1 cupchopped celery
- ¾ cupchopped onion
- ½ cupchopped green pepper
- ¼ cupminced fresh parsley
- 1 tablespoonchili powder
- 1 teaspoonsalt, optional
- ½ teaspoonground cumin
- ¼ teaspoonpepper
Directions
- 1
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain.
- 2
Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.