Huseman Texas Chili by P.J. & Rita Huseman posted to QHS Alumni Cookbook
http://www.qhsalumni.org/recipes/soup/txchili.html 

Servings: 16 to 18

Ingredients:
8 bacon strips, diced
2-1/2 lbs beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 oz, one 14-1/2 oz) stewed tomatoes
2 cans (8 oz each) tomato sauce
1 can (16 oz) kidney beans, rinsed and drained
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
1/2 teaspoon ground cumin
Salt and pepper to taste 

Instructions:

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