Recipe - Texican Chili

6 sl Bacon; Diced
2 pound Boneless Beef Round; CutInto
1/2Inch Cubes
30 ounce Kidney Beans: Drained, 2 Cn
28 ounce Tomatoes; Cut Up, 1 Cn
8 ounce Tomato Sauce; 1 Cn
1 cup Onion; Finely Chopped
One half cup Carrots; Thinly Sliced,Pared
One half cup Green Pepper; Chopped
One half cup Celery; Chopped
2 tablespoon Fresh Parsley; Minced
2 lg Cloves Garlic; Minced
1 md Bay Leaf
2 tablespoon Chili Powder
One half teaspoon Ground Cumin
One fourth teaspoon Pepper

Fry the bacon in a 10inch skillet, over medium heat, for 5 minutes or
until crisp. Remove and drain the bacon on paper towels. Brown half of the
beef cubes in the pan drippings for 5 minutes. Place in a 3 1/2quart slow
cooker. Repeat with the remaining beef cubes. Stir the bacon and remaining
ingredients into the slow cooker. Cover and cook, on the low setting, for
10 to 12 hours or until the beef is tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini