---------- Recipe via Meal-Master (tm) v8.02
 
      Title: TEXICAN CHILI
 Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
      Yield: 6 servings
 
      6 sl Bacon; Diced
      2 lb Boneless Beef Round; CutInto
           1/2-Inch Cubes
     30 oz Kidney Beans: Drained, 2 Cn
     28 oz Tomatoes; Cut Up, 1 Cn
      8 oz Tomato Sauce; 1 Cn
      1 c  Onion; Finely Chopped
    1/2 c  Carrots; Thinly Sliced,Pared
    1/2 c  Green Pepper; Chopped
    1/2 c  Celery; Chopped
      2 tb Fresh Parsley; Minced
      2 lg Cloves Garlic; Minced
      1 md Bay Leaf
      2 tb Chili Powder
    1/2 ts Ground Cumin
    1/4 ts Pepper
 
  Fry the bacon in a 10-inch 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
  1/2-quart 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.
 
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