Crockpot tex mex chili

 
                         CROCKPOT  TEX  MEX  CHILI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         ground beef or pork sausage
    2      cloves        garlic -- minced
    3      tsp.          chili powder -- (3 to 4)
      1/2  teaspoon      ground cumin
    1      (15 1/2 oz.)  red kidney beans drained
    1      cup           chopped celery
    1      cup           chopped onion
      1/2  cup           chopped green pepper
    1      (16 oz.) can  tomatoes -- cut up
    1                    Rotel tomatoes and chilies -- ¥
    1      cup           V8 juice or tomato juice
    1      (6 oz.) can   tomato paste
      1/4  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 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.
 
  (Hosterman)
 
 
 
 
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