6 strips diced bacon
2 lbs. boneless beef round, cut in 1/2 inch cubes
2 (15 oz.) cans kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 c. finely chopped onion
1/2 c. thinly sliced pared carrots
1/2 c. finely chopped green peppers
1/2 c. finely chopped celery
2 tbsp. minced fresh parsley
2 cloves minced garlic
1 bay leaf
1 tbsp. plus 1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. pepper

Fry bacon until crisp; drain. Brown half of beef cubes in drippings for 5 minutes. Put in slow cooker; repeat with remaining beef. Stir bacon and remaining ingredients into slow cooker. Cover and cook on low 10-12 hours or until beef is tender. Makes 5 quarts.

NOTE: May use more meat, ground beef, olives, mushrooms or more vegetables.