Texican Chili

Lunch

This flavorful, meaty chili is my favorite...and it's so easy to prepare in the slow cooker. It's a great 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.

Average Rating: 4.666666

TOTAL TIME: Prep: 25 min. Cook: 9 hours
YIELD: 16-18 servings.

Ingredients

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Instructions

1. In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain.
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.