It's called "Texican Chili" in the recipe book but the girl who submitted it is from Utah? Anyway... on our search for new recipes Gary wanted me to try this one. He's NOT a fan of chili since he hates beans but this one didn't call for that many. It's delicious. He loved it. He loved it even more the next day. Melia and I just ate it for a quick lunch 3 days later and I swear it got even better!!
Now, living in Phoenix it's really hard to make "comfort foods" being that it's over 95 for 9 months out of the year. It's a problem with Gary since most of his favorite foods consist of heavy red meats and lots of starches. The day I made this it was 98 outside but the beauty of this is that it cooks in the crock pot!! NO standing over the stove stirring, heating up your kitchen.
Now, you're going to want to start this early because it IS a 9 hour cook. So, now I'll stop talking and start sharing!! You're going to need a BIG crock pot. Mine is 5 quarts and it was full!
You're going to need:
8 strips of bacon, diced
2.5 pounds of beef stew meat in 1/2 inch cubes
3 cans stewed tomatoes (14 oz)
2 cans tomato sauce (8 oz)
1 can kidney beans (16 oz drained and rinsed)
1 cups sliced carrots
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup fresh parsley (I skipped this, not a fan)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
Start by cooking the diced bacon in a skillet. Remove the bacon to drain on paper towels. Brown the stew meat in the bacon grease.
Transfer the beef to your crock pot.
Add the bacon to the beef and then add the remaining ingredients. Cover and cook on low for 9 to 10 hours or until the meat is tender and falling apart. Stir occasionally.
We topped it with diced raw onion and shredded cheddar cheese. I also made cornbread to go with the chili. Gary inhaled it all. Dinner success!!!