Update my dinner status, I'm making this tonight.
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Servings: 0 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 strips bacon
- 2 pounds boneless beef cubes
- 2 cans kidney beans - (15 oz) drained
- 1 can tomatoes - (28 oz) cut up/drained
- 1 can tomato sauce - (26.5 oz)
- 1 cup finely-chopped onion (1 medium onion)
- 1 cup thinly-sliced carrots (1 1/2 large carrot)
- 1 cup finely-chopped green pepper (2 medium peppers)
- 1 cup finely-chopped celery (2 1/2 Stalks celery)
- 2 tablespoon minced parsley
- 2 garlic cloves minced
- 1 bay leaf
- 2 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper
Preparation
Fry bacon until crisp. Remove bacon and drain on paper towel. Brown half the beef cubes in a pan with bacon drippings for five minutes. Place in a slow cooker. Repeat with remaining meat.
Stir bacon and remaining ingredients into 3 1/2-quart slow cooker. Cover and cook on LOW setting about 10 hours or until beef is tender. Stir occasionally.
If you don't have a slow cooker place in large pot, cover, place on stove over low heat and follow directions above.
Formatted for MC5 08-08-1999 by Joe Comiskey - joecomiskey~~at;netzero.net
