Tex mex chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork sausage or ground |
| Beef | ||
| 2 | Cloves garlic -- minced | |
| 3 | To 4 tsps. | |
| ½ | teaspoon | Cumin |
| 1 | To 2 cans | |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped onions |
| ½ | cup | Green bell pepper -- |
| Chopped | ||
| 1 | pounds | Can |
| 10 | ounces | Can |
| 1 | cup | Tomato juice or vegetable |
| Juice cocktail | ||
| 6 | ounces | Can |
| ¼ | teaspoon | Salt |
| Shredded Cheddar cheese | ||
| Sour cream | ||
| Chili powder | ||
| Red kidney beans -- drained | ||
| Tomatoes -- cut up | ||
| Tomatoes with green chilis | ||
| Mexican style | ||
| Tomato paste | ||
Directions
-
In skillet, cook sausge or ground beef and garlic until brown. Drain fat.
Stir in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, 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.
Recipe By : Bobb1744
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File