texas-style-chiliFor your next get-together with family or friends, try this flavorful, meaty chili. It is so easy-to-make and can be served right from the slow cooker!

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into bite-size pieces
1 (28 oz) can stewed tomatoes, undrained
1 (14-1/2 oz) can stewed tomatoes, undrained
2 (8 oz) cans tomato sauce
1 (16 oz) can kidney beans, rinsed and drained*
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup chopped green pepper
2 tablespoons dried parsley flakes
1-1/2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper

1. In a large skillet over medium-high heat, cook bacon until crisp; drain on paper towels. Add beef to drippings in skillet and cook over medium heat until browned. With slotted spoon transfer beef to a 5-quart slow cooker.

2. Add the cooked bacon and all remaining ingredients; stir together to combine. Cover and cook on Low for 9 to 10 hours or until meat is tender, stirring occasionally. Makes 16-18 servings.**

* 1 (15.5 oz) can chili hot beans, undrained, may be substituted for the kidney beans, if desired.

** Left-over chili can be frozen in a tightly sealed freezer container for 1 to 2 months. When ready to serve just thaw and reheat.


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