| Advertisements |
Crockpot Tex Mex Chili
| Ingredients | |||
| 1 | pound | ground beef or pork sausage | |
| 2 | each | garlic cloves, minced | |
| 3-4 | teaspoon | chili powder | |
| 1/2 | teaspoon | cumin, ground | |
| 15 1/2 | oz | red kidney beans, drained | |
| 1 | cup | celery, chopped | |
| 1 | cup | onion, chopped | |
| 1/2 | cup | green pepper, chopped | |
| 16 | oz | tomatoes, can, cut up | |
| 1 | each | rotel tomatoes and chilies | |
| 1 | cup | v8 juice or tomato juice | |
| 6 | oz | tomato paste, can | |
| 1/4 | teaspoon | salt | |
| 1 | cheddar cheese, shredded | ||
| 1 | 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. Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Beans