Tex-Mex Chili
By: Anonymous
Published: Sunday, February 14, 2010 - 2:11am

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

1 In a skillet cook beef and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more. 2 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. 3 This recipe yields 4 servings.