Ingredients
- 8 juice
- 2 garlic (cloves)
- 1 rotel tomatoes
- 1 v
- 1 cheddar cheese
- 1 sour cream
- 15 1/2 oz kidney beans (red)
- 16 oz tomatoes
- 1 pound beef (ground)
- 6 oz tomato paste
- 1 cup onion
- 1 cup celery
- 1/2 cup green pepper
- 4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
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.
Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6.
