1 pound ground beef or pork sausage
2 cloves garlic, minced
4 tsp chili powder
½ tsp ground cumin
1 can (15 ½ oz) red kidney beans, drained
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
1 can (16 oz) tomatoes, cut up
1 can Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 can (6 oz) tomato paste
¼ tsp salt
Shredded Cheddar cheese
Step 1- In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more; set aside.
Step 2- Meanwhile in 3 1/2-, 4, 5, or 6 - quart crockpot, 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.
Step 3- Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.
Yield: 6 Servings