Texican Chili

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

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.