Texas Chili IV
8 Strips Bacon
2-1/2 Lbs Stew Meat
3 14-1/2 oz Cans Stewed Tomatoes
2 80-oz Cans Tomato Sauce
1 16-oz Can Kidney Beans (rinsed and drained)
1 16-oz Can Pinto Beans (rinsed and drained)
1 Cup Celery (chopped)
1 Medium Onion (chopped)
1/4 Cup Parsley (minced)
1 Tbsp Chili Powder
1/2 tsp Ground Cumin
1 tsp Salt
1/4 tsp Pepper
- In a skillet, cook bacon until crisp. Remove to paper towels to drain.
- Brown beef in drippings over medium heat. Drain and transfer to bean pot.
- Add crumbled bacon and remaining ingredients.
- Cover and cook for 2-1/2 hours at 350 degrees or until vegetables or tender. Stir occasionally.
- Recipe by Linda Magart