Texican Chili

• 8 slices bacon, strips diced
• 2 1/2 lbs beef stew meat, cut into 1/2-inch cubes
• stewed tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 (16 ounce) can kidney beans, rinsed and drained. (I prefer chili beans myself)
• 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 teaspoon salt (optional)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper

1. In skillet, cook bacon until crisp.
2. Remove to paper towel to drain.
3. Brown beef in the drippings over medium heat.
4. Transfer to a 5 quart slow cooker.
5. Add bacon and remaining ingredients.
6. Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.

bacon, beef stew meat, tomatoes, tomato sauce, kidney beans, carrots, onion, celery, green pepper, parsley, chili powder, salt, ground cumin, pepper

Taken from www.food.com/recipe/texican-chili-176850 (may not work)