MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texican Chilli
 Categories: Beef, Pork, Vegetables, Chilies, Herbs
      Yield: 16 servings
 
      8 sl Bacon; diced
  2 1/2 lb Beef stew meat; in 1/2"
           - dice
 43 1/2 oz Stewed tomatoes (3 cans);
           - undrained
     16 oz Tomato sauce (2 cans)
     16 oz Can kidney beans; rinsed,
           - drained
      2 c  Carrots; sliced
      1 c  Celery; chopped
    3/4 c  Onion; chopped
    1/2 c  Bell pepper; chopped
    1/4 c  Fresh parsley; minced
      1 tb Chilli spice mix
      1 ts Salt
    1/2 ts Ground cumin
    1/4 ts Pepper
 
  In a large skillet, cook bacon until crisp. Remove to paper towels
  to drain. Brown beef in the drippings over medium heat; drain.
  
  Transfer to a 5 qt slow cooker; add bacon and remaining
  ingredients. Cover and cook on low for 8-10 hours or until meat is
  tender, stirring occasionally.
  
  Recipe by Stacy Law, Cornish, Utah, runner up in Crock Pot contest.

  Taste of Home Magazine, Feb/Mar, 1998, p.30

  RECIPE FROM: https://www.tasteofhome.com
  
  MC formatting by bobbi744@acd.net ICQ #12099523
 
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