Texican Chili - cooking recipe

Ingredients

8 slices bacon, strips diced
2 1/2 lbs beef stew meat, cut into 1/2-inch cubes
stewed tomatoes
2 (8 ounce) cans tomato sauce
1 (16 ounce) can kidney beans, rinsed and drained. (I prefer chili beans myself)
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Preparation

In skillet, cook bacon until crisp.
Remove to paper towel to drain.
Brown beef in the drippings over medium heat.
Transfer to a 5 quart slow cooker.
Add bacon and remaining ingredients.
Cover and cook on low for 9-10 hours or until the meat is tender, stirring occasionally.