Ingredients
8 bacon strips, diced2-1/2 pounds beef stew meat, cut into 1/2-inch cubes2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained2 cans (8 ounces each) tomato sauce1 can (16 ounces) kidney beans, rinsed and drained2 cups sliced carrots1 cup chopped celery3/4 cup chopped onion1/2 cup chopped green pepper1/4 cup minced fresh parsley1 tablespoon chili powder1 teaspoon salt, optional1/2 teaspoon ground cumin1/4 teaspoon pepper
Preparation
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in the drippings over medium heat; drain.
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.
