Texas Chili

• 6 strips bacon, diced
• 2 lb. boneless beef round, cut in 1/2-inch cubes or hamburger
• 2 (15 oz.) cans kidney beans, drained
• 1 (28 oz.) can tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1 c. finely chopped onion
• 1/2 c. thinly sliced carrots
• 1/2 c. chopped green pepper
• 1/2 c. finely chopped celery
• 2 Tbsp. fresh parsley
• 2 cloves garlic, minced
• 1 bay leaf
• 2 Tbsp. chili powder
• 1/8 tsp. pepper
• 1 tsp. salt
• 1/2 tsp. ground cumin

1. Fry bacon until crisp.
2. Remove bacon and brown beef in drippings for 5 minutes.
3. Place in crock-pot.
4. Stir bacon and remaining ingredients into crock-pot.
5. Cook on low 10 to 12 hours.

bacon, boneless beef round, kidney beans, tomatoes, tomato sauce, onion, carrots, green pepper, celery, fresh parsley, garlic, bay leaf, chili powder, pepper, salt, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584614 (may not work)