MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Texican Chilli
Categories: Beef, Pork, Vegetables, Chilies, Herbs
Yield: 18 servings
8 sl Bacon; diced
2 1/2 lb Beef stew meat; in 1/2"
- dice
43 1/2 oz (3 cans) stewed tomatoes;
- undrained
16 oz (2 cans) tomato sauce
16 oz Can kidney beans; rinsed,
- drained
2 c Sliced carrots
1 c Chopped celery
3/4 c Chopped onion
1/2 c Chopped bell pepper
1/4 c Minced fresh parsley
1 tb Chilli spice mix
1 ts Salt
1/2 ts Ground cumin
1/4 ts Pepper
In a large skillet, cook bacon until crisp. Remove to
paper towels to drain. Brown beef in the drippings over
medium heat; drain.
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.
Stacy Law, Cornish, Utah
Makes: 18 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... I was so hungry I ate a vegetable!
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