***** 5 Stars being the best
* 1 Star being the worst
Tex Mex Chili
1 Lb Ground Beef
2 cloves garlic - minces
3 tsp chili powder (3-4)
1/2 tsp ground cumin
(1) 15-1/2 oz can red kidney beans, drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
(1) 16 oz can tomatoes - cut up or diced
(1) cup V8 juice or tomato juice
(1) 6 oz can tomato paste (I don't use... it's thick enough already for me)
(1) Rotel tomato and small can chilies (Optional... I don't use these)
1/4 tsp salt
Shredded cheddar cheese
Serves 4-6, but my husband ate the entire 1 lb batch by himself. SO, I ALWAYS DOUBLE the recipe above!
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 peppers. Add undrained tomatoes, Rotel tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat. Cover and cook over low heat setting for 8-10 hours or on high for 4-5 hours.
Ladle chili into soup bowls. Add shredded cheese and sour cream and serve with crackers!
Cover and cook 8-10 hours on low.
I always add more green peppers and vegetables than it says. I don't measure the cup or 1/2 cup that they say. That's whey mine is thick enough that I don't need the tomato paste. You can't go wrong with the ingredients. If you like more green pepper and less onion, just add more of one and less of the other! ALSO... it's much better the next day as most chili is!
Enjoy being a mom all day!