Ingredients
- 8 juice
- 2 garlic (cloves)
- 1 rotel tomatoes
- 1 v
- 1 cheddar cheese
- 1 sour cream
- 475 gr kidney beans (red)
- 300 gr tomatoes
- 260 gr beef (ground)
- 190 gr tomato paste
- 120 gr onion
- 100 gr celery
- 65 gr green pepper
- 12 gr chili powder
- 1 gr cumin
- 1 gr salt
In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more. Meanwhile in 3.5, 4, 5, 6 litre 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.
