Crockpot tex mex chili

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef or pork sausage
2 cloves Garlic; minced
3 Or 4 tsp. chili powder
½ teaspoon Ground cumin
1 (15 1/2 oz.) can red kidney beans drained
1 cup Chopped celery
1 cup Chopped onion
½ cup Chopped green pepper
1 (16 oz.) can tomatoes; cut up
1 10 can rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 (6 oz.) can tomato paste
¼ teaspoon Salt
Shredded cheddar cheese
Sour cream

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3½-, 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.


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