Wednesday, January 11, 2012

Texican Chili

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

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. 

Yield: 16-18 servings.

Nutritonal information
1 cup (prepared with turkey bacon, no-salt-added stewed tomatoes and tomato sauce and without salt) equals 163 calories, 6 g fat (0 saturated fat), 44 mg cholesterol, 242 mg sodium, 12 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch

** I was not a huge fan of this Chili my husband thought that it was really good but I dont think I will make it again I am giving this Chili a 3 1/2 on the scale.  I have other chili recipes on my blog I love like the Blue Ribbon Chili Its a 5 all the way :)

1 comment:

  1. A hearty and warming chilli dish. I would love some to eat with my steamed rice!


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