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Tex-Mex Chili
1 pound ground beef
2 cloves garlic, minced
3 teaspoons chili powder
1/2 teaspoon ground cumin
15 1/2 ounces red kidney beans, drained
1 cup cellery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
16 ounces tomatoes, canned, cut up
10 ounces tomatoes with green chilis, undrained
1 cup V-8 vegetable juice
6 ounces tomato paste
1/4 teaspoon salt
cheddar cheese, shredded
sour cream
In a skillet cook beef and garlic till brown. Drain off fat. Stir in
chili powder and cumin; cook 2 min. more.
Meanwhile, in a 3 1/2 to 6 quart crockery cooker combine beans, celery,
onion, and green pepper. Add undrained tomatoes, UNDRAINED tomatoes with
green chili peppers, vegetable 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.
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Chili 44