TEXICAN CHILI

      Title: TEXICAN CHILI
  Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
       Yield: 6 Servings
  
       6 sl Bacon; Diced
       2 lb Boneless Beef Round; CutInto
            1/2-Inch Cubes
      30 oz Kidney Beans: Drained, 2 Cn
      28 oz Tomatoes; Cut Up, 1 Cn
       8 oz Tomato Sauce; 1 Cn
       1 c  Onion; Finely Chopped
     1/2 c  Carrots; Thinly Sliced,Pared
     1/2 c  Green Pepper; Chopped
     1/2 c  Celery; Chopped
       2 tb Fresh Parsley; Minced
       2 lg Cloves Garlic; Minced
       1 md Bay Leaf
       2 tb Chili Powder
     1/2 ts Ground Cumin
     1/4 ts Pepper
  
   Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or
   until crisp.  Remove and drain the bacon on paper towels. Brown half
   of the beef cubes in the pan drippings for 5 minutes. Place in a 3
   1/2-quart slow cooker.  Repeat with the remaining beef cubes. Stir
   the bacon and remaining ingredients into the slow cooker. Cover and
   cook, on the low setting, for 10 to 12 hours or until the beef is
   tender.
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