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Texican Chili

Total Time

Prep: 25 min. Cook: 8 hours

Makes

18 servings

This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah
Texican Chili Recipe photo by Taste of Home

Ingredients

  • 8 bacon strips, diced
  • 2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup minced fresh parsley
  • 1 tablespoon chili powder
  • 1 teaspoon salt, optional
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain.
  2. Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.

Nutrition Facts

1 cup: 163 calories, 6g fat (0 saturated fat), 44mg cholesterol, 242mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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