Crockpot Tex Mex Chili

• 1 pound ground beef or pork sausage meat
• 2 each garlic cloves minced
• 3-4 teaspoons chili powder
• 1/2 teaspoon cumin ground
• 15 1/2 ounces red kidney beans red
• 1 cup celery chopped
• 1 cup onions chopped
• 1/2 cup green bell peppers chopped
• 16 ounces tomatoes can, cut up
• 1 each tomatoes rotel tomatoes and chilies
• 1 cup vegetable juice cocktail or tomato juice
• 6 ounces tomato paste can
• 1/4 teaspoon salt
• cheddar cheese shredded, optional
• sour cream optional

1. In skillet brown meat and garlic.
2. Drain.
3. Stir in chili powder and cumin; cook 2 minutes more.
4. Meanwhile in 3 1/2, 4, 5, 6 quart crockery cooker combine beans, celery, onions, green pepper.
5. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt.
6. Stir in cooked meat.
7. Cover cook over low heat setting for 10 to 12 hours or on high 4 to 5 hours.
8. Ladle chili into soup bowls.
9. Pass shredded cheese and sour cream with child if desired.
10. Serves 4 to 6.

ground beef, garlic, chili powder, cumin ground, red kidney, celery, onions, green bell peppers, tomatoes, tomatoes, vegetable juice cocktail, tomato, salt, cheddar cheese, sour cream

Taken from recipeland.com/recipe/v/crockpot-tex-mex-chili-1449 (may not work)