Crockpot Tex Mex Chili
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound ground beef or pork 2 cloves garlic, minced
4 tsps chili powder
1/2 tsp ground cumin
1 can (15 ½ oz) red kidney beans, drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) tomatoes, cut up
11 cans Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 can (6 oz) tomato paste
1/4 tsp salt
Shredded Cheddar cheese
Sour cream

Preparation

1 In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more; set aside. 2 Meanwhile in 3 1/2-, 4, 5, or 6 - quart crockpot, 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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Comments:
Becca

this was a great recipe. we left a few things out and substituted a few others. will definitely be adding into our rotation!