Texican Chili

* Exported from MasterCook *

Texican Chili

Recipe By : Taste of Home Magazine, February/March, 1998, p. 30
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices bacon
2 1/2 pounds beef stew meat -- in 1/2" cubes
2 stewed tomatoes -- (28 oz.cans)
1 14 1/2 ounce stewed tomatoes
16 ounces tomato sauce
1 16 ounces ca kidney beans -- rinsed/drained
2 cups sliced carrots
1 medium onion -- chopped
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt -- (optional)
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a skillet, cook bacon until crisp. Remove to paper towel to drain. Brown b
eef in the drippings over Medium heat; drain. TRansfer to a 5 quart slow cooke
r; add bacon and remaining ingredients. Cover and cook on Low for 9-10 hours o
r unitl the meat is tender, stirring occasionally Yield: 16-18 servings. Nutri
tional Analysis: One 1 cup serving prepared with turkey bacon, no-salt added st
ewed tomatoes and tomato sauce and without salt equals: 163 calories, 242 mg.
sodium, 44 mg. cholesterol, 12 grams carbohydrate, 16 grams protein, 6 grams f
at Diabetic Exchanges: 2 lean meat, 1 starch. Submitted by Stacy Law, Cornish,
Utah and Runner up in Crock Pot contest. She says that this flavorful, meaty
chii is her favorite and very easy to prepare. MC formatting by bobbi744@acd.n
et ICQ #12099523



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