Texican Chili

I have so many different chili recipes, and I enjoy trying the variations on such a popular dish.

This one however, I had never tried before but it's pretty good and smells amazing while it's cooking.

The recipe comes from my very old Fix it and Forget Cookbook.

Texicali Chili

8 bacon strips, diced
2 1/2 lbs. beef stewing meat, cubed
28 oz can stewed tomatoes
14 1/2 oz can stewed tomatoes
2 8z. cans tomato sauce
16 oz can kidney beans, rinsed and drained
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper


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

Brown beef in bacon drippings in skillet.

(I skip the skillet because my crockpot's bowl can be used on the stove top, so I just do everything in there and then transfer it to the base.)

Combine all ingredients in slow cooker.

Cover. Cook on low 9 to 10 hours or until meat is tender. Stir occasionally.

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