Sunday, November 6, 2011

Texican Slow-Cooker Chili

Here's a new twist on an old staple - chili! Best yet, it's made in a slow-cooker, so that takes half the fuss out of it right there! You can substitute the cubed beef with ground beef, chicken or turkey (about 2 lbs) if you prefer. Just check the slow-cooker occasionally after the first 4 hours to stir and add a bit more water if desired.

Texican Chili
                       <originally adapted from a Taste of Home Cookbook>


  • 8 bacon strips, diced
  • 2 1/2 lbs diced beef stew meat, cubed chicken or 2 lbs ground beef,turkey, bison or chicken
  • 2 cans(1-28 oz and 1-14 1/2 oz) stewed or diced tomatoes (regular or chili-flavored)
  • 2 cans (8 oz each) tomato sauce 
  • 1 can (16 oz) kidney beans, rinsed and drained (we prefer 2 cans)
  • 2 c sliced carrots
  • 1 med sweet onion, chopped
  •  1 c chopped celery
  • 1 chopped green pepper (we prefer using 2 for this recipe)
  • 1/4 c parsley flakes
  • 1 to 2 tbsp light brown or golden sugar
  • 2 tbsp vinegar - regular or cider
  • 1 tbsp chili powder (or use a package of Lowry's Chili Seasoning)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 c water
In a skillet, cook bacon until crisp. Remove to paper towel to dry. Brown meat of your choice in the drippings over medium heat; drain. Transfer to a 5-qt slow-cooker and add bacon and remaining ingredients. Note: If you use a packaged chili seasoning mix, add an additional 1/2 c of water to the ingredients and omit the chili powder. Cover and cook on low for 8-10 hours (6 to 8 hours if using ground meat) until the meat is tender, stirring occasionally. Serves approximately 12-16 people. You may also cool and freeze left-overs.

Side dishes include: Green Salad, Texas Toast, Garlic Bread or breadsticks

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