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Crockpot Recipe - HEARTY BEEF CHILI

Ingredients:
1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1' cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed

Directions:
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional) In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings* Prep time: 20 min.

General Food Recipe Tip:

Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.