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Crockpot Recipe - TEX MEX CHILI

Ingredients:
1 pound ground beef or pork sausage
2 cloves garlic -- minced
3 tsp. chili powder -- (3 to 4)
1/2 teaspoon ground cumin
1 (15 1/2 oz.) red kidney beans drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes -- cut up
1 Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 (6 oz.) can tomato paste
1/4 teaspoon salt
Shredded Cheddar cheese
Sour cream

Directions:
In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3 1/2-, 4, 5, 6- quart crockery cooker 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.

General Food Recipe Tip:

Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.