Texas Chili

• 12 lb bacon, diced
• 1 lb ground beef
• 1 lb beef stew meat, cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 1 cup onion
• 2 cups carrots, sliced
• 12 cup celery, sliced
• 2 cups water
• 4 cups fresh tomatoes, diced
• 2 (15 1/2 ounce) cansbush's best chili starter
• 1 (16 ounce) can kidney beans

1. Cook the carrots and celery with 2 cups water in a large stockpot until tender.
2. Set aside.
3. In a skillet, cook bacon until crisp.
4. Remove to paper towel to drain.
5. Pour into stockpot.
6. Brown ground beef and onion.
7. Add to the stockpot.
8. Brown beef stew meat in olive oil over medium heat until done.
9. Drain and add to stockpot.
10. Add the rest of the ingredients to the stockpot.
11. Cover and simmer on low 2 hours.
12. Top with raw onion, or shredded cheddar cheese, or sour cream or corn chips.

bacon, ground beef, beef stew meat, olive oil, onion, carrots, celery, water, fresh tomatoes, starter, kidney beans

Taken from www.food.com/recipe/texas-chili-281899 (may not work)