2 slices bacon, diced
1 teaspoon freshly ground pepper
1 4 pound rump or sirloin tip roast
1 or more fresh green chili peppers, seeded and minced
1 bay leaf
1/2 teaspoon dried thyme
2 cups peeled and diced ripe tomatoes
1/2 teaspoon sugar
1 celery rib, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chopped parsley or coriander
Cook the bacon long enough to release the fat in a skillet or a slow cooker with a browning unit. Remove bacon with a slotted spoon; set aside. Pepper the meat and brown on all sides in drippings. Add the remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice the meat and serve with pan juices and rice or French bread. Serves 6 to 8.
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