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How To make Crockpot Tex Mex Chili

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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.

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