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Texican Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEXICAN CHILI
 Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
      Yield: 6 Servings
 
      6 sl Bacon; Diced
      2 lb Boneless Beef Round; CutInto
           1/2-Inch Cubes
     30 oz Kidney Beans: Drained, 2 Cn
     28 oz Tomatoes; Cut Up, 1 Cn
      8 oz Tomato Sauce; 1 Cn
      1 c  Onion; Finely Chopped
    1/2 c  Carrots; Thinly Sliced,Pared
    1/2 c  Green Pepper; Chopped
    1/2 c  Celery; Chopped
      2 tb Fresh Parsley; Minced
      2 lg Cloves Garlic; Minced
      1 md Bay Leaf
      2 tb Chili Powder
    1/2 ts Ground Cumin
    1/4 ts Pepper
 
  Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or
  until crisp.  Remove and drain the bacon on paper towels. Brown half
  of the beef cubes in the pan drippings for 5 minutes. Place in a 3
  1/2-quart slow cooker.  Repeat with the remaining beef cubes. Stir
  the bacon and remaining ingredients into the slow cooker. Cover and
  cook, on the low setting, for 10 to 12 hours or until the beef is
  tender.
 
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