Texican Chili

I gave this recipe a try when my favorite chili recipe (the one I keep forgetting to write down) was unavailable for the Super Bowl. It comes from the “Fix-it and Forget-it Big Cookbook”. I found it a tad watery but otherwise absolutely delicious. To be made in a 5-6 quart crockpot.

  • 8 bacon strips, diced
  • 3 pounds beef stewing meat, cubed (the original recipe called for 2-1/2 pounds)
  • 1 can (28 ounces) stewed tomatoes
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cans (8 ounces, each) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups sliced carrots (I used sliced frozen)
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup minced fresh parsley (I used 4 teaspoons of dried parsley)
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper (I used coarsely ground black pepper)

Cook bacon in a skillet until crisp. Drain on a paper towel.

Brown beef in bacon drippings, in skillet.

Combine all ingredients in slow cooker (I did not include the remaining bacon drippings).

Cover. Cook on Low for 9-10 hours, or until meat is tender. Stir occasionally.

Makes 15 servings

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