Texican Chili

8 bacon strips -- diced
2 1/2 pounds beef stew meat -- cut in 1/2" cubes
2 cans (1 28 ozs and 1 14 1/2 ozs) stewed tomato
2 cans (8 ozs. each) tomato sauce
1 can (16 oz) Kidney beans -- rinsed and drained
2 cups carrots -- sliced
1 medium onion -- chopped
1 cup celery -- chopped
1/2 cup green bell pepper -- chopped
1/4 cup fresh parsley -- minced
1 tablespoon chili powder
1 teaspoon salt -- optional
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a skillet, cook bacon until crisp. remove to paper towel to drain. Brown beef in the drippings over medium heat; drain. 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.

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