Tex-Mex Chili

Photo: flickr user adactio

Ingredients

1 pound ground beef

2 garlic cloves minced

3 teaspoons chili powder

teaspoon ground cumin

1 can red kidney beans - (15 ½ oz) drained

1 cup chopped celery

1 cup chopped onion

cup chopped green pepper

1 can tomatoes with juice - (16 oz) cut up

1 can Ro*tel tomatoes with green chiles - (10 oz) and

1 cup V-8 vegetable juice

1 can tomato paste - (6 oz)

teaspoon salt

Cheddar cheese shredded

Sour cream

Preparation

In a skillet cook beef and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.

Meanwhile, in a 3-1/2- to 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add tomatoes, tomatoes with green chile peppers, V-8 juice cocktail or tomato juice, tomato paste and salt. Stir in browned meat mixture. Cover; cook on LOW setting for 10 to 12 hours or on HIGH setting for 4 to 5 hours. Serve with cheese and sour cream.

This recipe yields 4 servings.