Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon -- diced
   1      teaspoon      pepper
   1                    4 lb rump roast -- or sirloin
   1                    or more green chile peppers -- seeded and minced
   1                    bay leaf
     1/2  teaspoon      dried thyme
   2      cups          diced tomatoes
     1/2  teaspoon      sugar
   1                    celery rib -- chopped
   1                    onion -- chopped
   2      cloves        garlic -- minced
   2      tablespoons   chopped parsley or coriander

Preparation:

Cook the bacon long enough to release fat. Remove bacon with slotted spoon and set aside. Pepper the meat and brown on all sides in bacon drippings. Add remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice meat and serve with pan juices, rice, and French bread.