Tex-Mex Chili (Crock Pot)

• 1 lb ground chuck
• 2 garlic cloves, minced
• 3 -4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans red kidney beans, rinsed and drained
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can diced tomatoes with green chilies
• 1 cup vegetable juice or 1 cup tomato juice
• 1 (6 ounce) can tomato paste
• 1/4 teaspoon salt

1. Brown beef and garlic until brown, drain well.
2. Stir in chili powder and cumin, cook 2 minutes more.
3. In crock pot, combine beans, celery, onion, peppers.
4. Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
5. Stir in meat mixture.
6. Cover and cook on low 10-12 hours or high 4-5 hours.

ground chuck, garlic, chili powder, ground cumin, red kidney beans, celery, onion, green pepper, tomatoes, tomatoes, vegetable juice, tomato paste, salt

Taken from www.food.com/recipe/tex-mex-chili-crock-pot-254138 (may not work)