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| Huseman Texas Chili |
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
1/2 teaspoon ground cumin
Salt and pepper to taste
In skillet, cook bacon until crisp; remove to paper towel to
drain.
Brown beef in bacon drippings over medium heat; drain.
Transfer to a
5-quart slow cooker; add bacon and remaining ingredients.
Cover and
cook on low for 9 to 10 hours or until the meat is tender,
stirring
occasionally.
Makes 16 to 18 servings
Recipe by P.J. & Rita Huseman
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