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| Mme. Lisa, la spιcialiste chef de
Texas Chili |
| 6 strips bacon
1 cup finely-chopped celery (2 1/2 Stalks celery) 2 pounds boneless beef cubes 2 tablespoon minced parsley 2 cans kidney beans - (15 oz) drained 2 garlic cloves minced 1 can tomatoes - (28 oz) cut up/drained 1 bay leaf 1 can tomato sauce - (26.5 oz) 2 tablespoon chili powder 1 cup finely-chopped onion (1 medium onion) 1 teaspoon salt 1 cup thinly-sliced carrots (1 1/2 large carrot) 1 teaspoon freshly-ground black pepper 1 cup finely-chopped green pepper (2 medium peppers) |
| Directions |
| Items Needed: |
| 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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Copyright © 2002 - 2006 Crawfish Company Of Central Florida, Inc. All Rights Reserved Last modified: 11/26/2005 |
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