|Mme. Lisa, la spÃ©cialiste chef
â€¢ 6 strips bacon
â€¢ 1 cup finely-chopped celery
â€¢ (2 1/2 Stalks celery)
â€¢ 2 pounds boneless beef cubes
â€¢ 2 tablespoon minced parsley
â€¢ 2 cans kidney beans - (15 oz) drained
â€¢ 2 garlic cloves minced
â€¢ 1 can tomatoes - (28 oz) cut up/drained
â€¢ 1 bay leaf
â€¢ 1 can tomato sauce - (26.5 oz)
â€¢ 2 tablespoon chili powder
â€¢ 1 cup finely-chopped onion (1 medium onion)
â€¢ 1 teaspoon salt
â€¢ 1 cup thinly-sliced carrots (1 1/2 large carrot)
â€¢ 1 teaspoon freshly-ground black pepper
â€¢ 1 cup finely-chopped green pepper (2 medium peppers)
1. Fry bacon until crisp.
2. Remove bacon and drain on paper towel.
3. Brown half the beef cubes in a pan with bacon drippings for five minutes.
4. Place in a slow cooker.
5. Repeat with remaining meat.
Stir bacon and remaining ingredients into 3 1/2-quart slow cooker.
6. Cover and cook on LOW setting about 10 hours or until beef is tender.
7. 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.
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Last modified: 11/26/2005
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