Crockpot tex mex chili
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.
(Hosterman)