6 sl Bacon; Diced

      2 lb Boneless Beef Round; CutInto

           1/2-Inch Cubes

     30 oz Kidney Beans: Drained, 2 Cn

     28 oz Tomatoes; Cut Up, 1 Cn

      8 oz Tomato Sauce; 1 Cn

      1 c  Onion; Finely Chopped

    1/2 c  Carrots; Thinly Sliced,Pared

    1/2 c  Green Pepper; Chopped

    1/2 c  Celery; Chopped

      2 tb Fresh Parsley; Minced

      2 lg Cloves Garlic; Minced

      1 md Bay Leaf

      2 tb Chili Powder

    1/2 ts Ground Cumin

    1/4 ts Pepper

  Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or
  until crisp.  Remove and drain the bacon on paper towels.  Brown half of
  the beef cubes in the pan drippings for 5 minutes.  Place in a 3 1/2-quart
  slow cooker.  Repeat with the remaining beef cubes.  Stir the bacon and
  remaining ingredients into the slow cooker.  Cover and cook, on the low
  setting, for 10 to 12 hours or until the beef is tender.