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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Chili, Tex-Mex




Source of Recipe


From My File: McClug (Origin unknown)


Recipe Link: http://communities.msn.com/RecipesForNonCooks/crockpot.msnw

List of Ingredients




1 pound ground beef

2 cloves garlic, minced

3 to 4 teaspoons chili powder

1/2 teaspoon ground cumin

1 (15-1/2 ounce) can red kidney beans, drained

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped green pepper

1 (16-ounce) can tomatoes, cut up

1 can Rotel tomatoes and chilies

1 cup V8 juice or tomato juice

1 (6-ounce) can tomato paste

1/4 teaspoon salt

Shredded Cheddar cheese

Sour cream


Recipe



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

2. Meanwhile in a 3-1/2-, 4, 5, or 6-quart crockery cooker combine beans, celery, onions, and green pepper. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat.

3. Cover; cook over low heat setting for 10 to 12 hours or on high 4 to 5 hours.

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

Serves 4 to 6.