Tex Mex Chili

1 pound bulk pork sausage or ground beef

2 cloves garlic -- minced

3 to 4 tsps. chili powder

1/2 teaspoon cumin

1 to 2 cans red kidney beans -- drained

1 cup chopped celery

1 cup chopped onions

1/2 cup green bell pepper -- chopped

1 pound can tomatoes -- cut up

10 ounce can tomatoes with green chilis -- Mexican style

1 cup tomato juice or vegetable juice cocktail

6 ounce can tomato paste

1/4 teaspoon salt

shredded Cheddar cheese sour cream

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot, combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup bowls. Pass cheese and sour cream for topping.