Crockpot Tex Mex Chili

• 1 pound ground beef
• 2 cloves garlic
• 4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 15 1/2 ounces red kidney beans drained
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup green pepper chopped
• 16 ounces tomatoes cut up
• 11 ounces diced tomatoes and green chilies Rotel
• 1 cup V8 Juice or tomato juice
• 6 ounces tomato paste
• 1/4 teaspoon salt
• shredded cheddar cheese
• sour cream

1. In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more; set aside.
2. Meanwhile in 3 1/2-, 4, 5, or 6 - quart crockpot, 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.
3. Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.

ground beef, garlic, chili powder, ground cumin, red kidney, celery, onion, green pepper, tomatoes, tomatoes, tomato paste, salt, cheddar cheese, sour cream

Taken from www.yummly.com/recipe/Crockpot-Tex-Mex-Chili-1654151 (may not work)