TEX-MEX CHILI

1 lb. ground beef
2 cloves garlic, minced
3-4 tsp. chili powder
1/2 tsp. ground cumin
1 (15 1/2 oz.) can red kidney beans,
drained
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green peppers
1 (16 oz.) can tomatoes, cut up
1 (10 oz.) can tomatoes with green
chili peppers
1 c. tomato juice
1 (6 oz.) can tomato paste
1/4 tsp. salt
Shredded Cheddar cheese
Dairy sour cream

Cook beef and garlic until brown. Drain. Stir in chili powder and
cumin. Cook 2 more minutes. Meanwhile, combine beans, celery, onion,
and green pepper. Add undrained tomatoes, undrained tomatoes with
chili peppers, tomato juice, tomato paste and salt. Stir in
browned meat mixture. Cover, cook on low heat for 10-12 hours or on
high heat for 4-5 hours. Ladle chili into soup bowls. Top with
shredded cheese or sour cream. Recommended for cooking in 5 or 6
quart crockpot.



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