Tex-Mex Chili

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
2		Garlic cloves - minced
3 teaspoons	15ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1		Red kidney beans - (15 1/2 oz) - drained
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green pepper
1		Tomatoes with juice - (16 oz) - cut up
1		Ro*tel tomatoes with green chiles - (10
		Oz) - and juice
1 cup	237ml	V-8 vegetable juice
1		Tomato paste - (6 oz)
1/4 teaspoon	1.3ml	Salt
		Cheddar cheese - shredded
		Sour cream

Recipe Instructions

In a skillet cook beef and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.

Meanwhile, in a 3-1/2- to 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add tomatoes, tomatoes with green chile peppers, V-8 juice cocktail or tomato juice, tomato paste and salt. Stir in browned meat mixture. Cover; cook on LOW setting for 10 to 12 hours or on HIGH setting for 4 to 5 hours. Serve with cheese and sour cream.

This recipe yields 4 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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