Tex Mex Chili

Course : Chili
Serves: 4
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Ingredients:

1 pound ground beef or pork sausage
2 cloves garlic
3 teaspoons chili powder -- (3 to 4)
1/2 teaspoon ground cumin
15 1/2 ounces red kidney beans drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
16 ounces tomatoes -- cut up
1 can Ro*Tel tomatoes and chilies
1 cup V-8 vegetable juice or tomato juice
6 ounces tomato paste
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1/2 cup sour cream
 

Preparation / Directions:

1. In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more.

2. 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.

3. Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.


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