Texican Chili

Texican Chili

Makes 15 servings

8 bacon strips, diced

2 lbs. ground beef

14 ½ oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16 oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

½ cup minced fresh parsley

1 Tbsp. chili powder (can try half if you want it less spicy)

1 tsp. salt (try half)

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on low 9-10 hours or until meat is tender. Stir occasionally.

Crockpot Tips

• Cut up vegetables for your slow-cooker dish the night before and place them in ziplock bags in the refrigerator. This cuts down on preparation time in the morning.

• One hour on high equals about 2 to 2 ½ hours on low.