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Name: Aleks Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 package Bacon; 2 pounds beef cubes; 2 cans Kidney beans; 28 ounces Tomato; 8 ouncest Tomato sauce; 1 cup onions finely chopped; 1/2 cup Carrot diced; 1/2 cup green bell pepper finel chopped; 1/2 cup celery chopped; 2 tablespoons Parsley minced; 2 clove Garlic; 1 bay leaf; 2 tablespoons Chili pepper; 1 teaspoon Sea Salt; 1/8 teaspoon Pepper; 1 Jalapenos

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INGREDIENTS

1 package Bacon
2 pounds beef cubes
2 cans Kidney beans
28 ounces Tomato
8 ouncest Tomato sauce
1 cup onions ; finely chopped
1/2 cup Carrot ; diced
1/2 cup green bell pepper ; finel chopped
1/2 cup celery ; chopped
2 tablespoons Parsley ; minced
2 clove Garlic
1 bay leaf
2 tablespoons Chili pepper
1 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Jalapenos

Servings

INSTRUCTIONS

Chop the bacon into small pieces and fry it to an almost crispy state. Put the bacon to the side and keep the bacon grease in the pan.

Throw the beef cubes in the hot bacon grease and brown all sides. Don’t overcook it. You want it still pink in the middle. Long enough to brown and get that bacon flavoring to soak up in the meat.

While or before the meat is cooking, prepare all of the vegetables and other ingredients and combine them in a large slow cooker/crock pot.

After the meat is ready, add it to the pot along with the cooked bacon. I’ve found it a lot easier to mix everything in a large bowl and then add it to the slow cooker. If not, you might end up with too much and it will overflow your slow cooker and not get all the ingredients in.

Let it cook covered for a couple hours while stirring and mixing. The cooking time varies. Don’t be impatient. Let it cook and mix until the beef cubes start breaking apart. I found the shredded beef versus cube shape tastes so much better.

Don’t be surprised if during the cooking process, it may look too wet and watery. That’s just the water from the vegetables coming out and will soon absorb in the rest of the ingredients. But make sure it doesn’t get too dry. Add water as needed.

I’ve added and changed the ingredients to this original recipe so many times. I’ve added jalapeños, cayenne pepper, paprika and cumin. And whatever ingredients I’ve had laying around.

NOTES

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Aleks Chili

1 package Bacon
2 pounds beef cubes
2 cans Kidney beans
28 ounces Tomato
8 ouncest Tomato sauce
1 cup onions finely chopped
1/2 cup Carrot diced
1/2 cup green bell pepper finel chopped
1/2 cup celery chopped
2 tablespoons Parsley minced
2 clove Garlic
1 bay leaf
2 tablespoons Chili pepper
1 teaspoon Sea Salt
1/8 teaspoon Pepper
1 Jalapenos

Chop the bacon into small pieces and fry it to an almost crispy state.  Put the bacon to the side and keep the bacon grease in the pan. 
Throw the beef cubes in the hot bacon grease and brown all sides.  Don’t overcook it.  You want it still pink in the middle.  Long enough to brown and get that bacon flavoring to soak up in the meat.
While or before the meat is cooking, prepare all of the vegetables and other ingredients and combine them in a large slow cooker/crock pot. 
After the meat is ready, add it to the pot along with the cooked bacon.  I’ve found it a lot easier to mix everything in a large bowl and then add it to the slow cooker.  If not, you might end up with too much and it will overflow your slow cooker and not get all the ingredients in.
Let it cook covered for a couple hours while stirring and mixing.  The cooking time varies.  Don’t be impatient.  Let it cook and mix until the beef cubes start breaking apart.  I found the shredded beef versus cube shape tastes so much better.
Don’t be surprised if during the cooking process, it may look too wet and watery.  That’s just the water from the vegetables coming out and will soon absorb in the rest of the ingredients.  But make sure it doesn’t get too dry.  Add water as needed.
I’ve added and changed the ingredients to this original recipe so many times.  I’ve added jalapeños, cayenne pepper, paprika and cumin.  And whatever ingredients I’ve had laying around.

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Nutrition

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Serving Size: 1 Serving (2961g)
Recipe Makes: 1 Servings

Calories: 4097
Calories from Fat: 2463 (60%)

Amt Per Serving		% DV

	Total Fat 273.7g	365 %
	Saturated Fat 101.8g	509 %
	Monounsaturated Fat 119.9g
	Polyunsanturated Fat 20.2g
Cholesterol 753mg		232 %
Sodium 6275.1mg		216 %
Potassium 7476.8mg		197 %
Total Carbohydrate 163.1g		48 %
	Dietary Fiber 53.1g	213 %
	Sugars, other 110g
Protein 241.7g		345 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4097

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