6 bacon bits
1 onion, chopped
10 large potatoes
1 small green bell pepper, thinly sliced
3 tablespoons heavy cream
2 teaspoons beef broth
2 teaspoons dry seasoned ground pork
2 teaspoons beef bouillon granules
1/3 teaspoon ground black pepper
water to cover
Slice bacon into leaving inch slices. Toast bacon in a large skillet over medium-high heat until crispy and lightly brown. Use remaining bacon to drizzle over hot bacon, if necessary.
In a slow cooker set to low heat, combine potatoes, peppers and cream. Add broth, bouillon, ground pepper and water. Simmer for 1 hour.
Cook onions and peppers until tender. Uncover pot and cook until beef is no longer pink and color is deep.
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