Crockpot Tex Mex Chili

Recipe Ingredients

1 lb	454g / 16oz	Ground beef or pork sausage
2		Garlic - minced
3		Chili powder - (3 to 4)
1/2 teaspoon	2.5ml	Ground cumin
1		Red kidney beans drained - (15 1/2 oz.)
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 - cut up (16 oz.)
1		Rotel tomatoes and chilies - ¥
1 cup	237ml	V8 juice or tomato juice
1		Tomato paste - (6 oz.)
1/4 teaspoon	1.3ml	Salt
		Shredded cheddar cheese
		Sour cream

Recipe Instructions

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6 - quart crockery cooker combine beans, celery, onions, green pepper.

Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt.

Stir in cooked meat. Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6.

Source:
Karen Ray

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