Tex Mex Chili

Recipe Ingredients

1 lb	454g / 16oz	Bulk pork sausage or ground beef
2		Garlic - minced
3 teaspoons	15ml	Chili powder - up to 4
1/2 teaspoon	2.5ml	Cumin
1		Red kidney beans - drained, up to 2
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Green bell pepper - chopped
1 lb	454g / 16oz	Can tomatoes - cut up
1		Ca tomatoes with green chiles - Mexican style
1 cup	237ml	Tomato juice or vegetable juice cocktail
1		Tomato paste
1/4 teaspoon	1.3ml	Salt
		Shredded cheddar cheese
		Sour cream

Recipe Instructions

In skillet, cook sausage or ground beef and garlic until brown. Drain fat. Stir in chili powder and cumin. Cook for 2 minutes longer.

Meanwhile, in crockpot, combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili peppers, juice, tomato paste and salt.

Stir in browned meat mixture. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup bowls. Pass cheese and sour cream for topping.

Source:
Terry Light

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