Texican Chili
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 18 servings.
This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Ingredients
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8 bacon strips, diced
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2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
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2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
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2 cans (8 ounces each) tomato sauce
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1 can (16 ounces) kidney beans, rinsed and drained
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2 cups sliced carrots
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1 cup chopped celery
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3/4 cup chopped onion
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1/2 cup chopped green pepper
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1/4 cup minced fresh parsley
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1 tablespoon chili powder
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1 teaspoon salt, optional
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
Directions
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1.
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain.
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2.
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.
Nutrition Facts
1 cup: 163 calories, 6g fat (0 saturated fat), 44mg cholesterol, 242mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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