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8 Strips Bacon
2-1/2 Lb Stew Meat
3 14-1/2 oz Cans Stewed Tomatoes
2 80-oz Cans Tomato Sauce
1 16-oz Can Kidney Beans (rinsed and drained)
1 16-oz Can Pinto Beans (rinsed and drained)
1 Cup Celery (chopped)
1 Medium Onion (chopped)
1/4 Cup Parsley (minced)
1 Tbsp Chili Powder
1/2 tsp Ground Cumin
1 tsp Salt
1/4 tsp Pepper
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Brown beef in drippings over medium heat. Drain and transfer to bean pot. Add crumbled bacon and remaining ingredients.
Cover and cook for 2-1/2 hours at 350 degrees or until vegetables or tender. Stir occasionally.
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