TEXICAN CHILI

Texican Chili image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 8h25m

Yield 18 servings.

Number Of Ingredients 14

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Ingredients

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 163 calories, Fat 6g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 242mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges

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