---------- Recipe via Meal-Master (tm) v8.02
       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.