*  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
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving