Tex-Mex Chili

With winter coming on, this will be a well used recipe at my house. Although Mom’s chili is the best, this is close.

1 lb. ground beef or bulk pork sausage
2 cloves garlic, minced
3 to 4 tsp. chili powder
1/2 tsp. ground cumin
1 can red kidney beans, drained (151/2 oz.)
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 can tomatoes, cut up (16 oz.)

1 can tomatoes with green chili peppers (10 oz.)
1 c. vegetable juice cocktail or tomato juice
1 can tomato paste (6 oz.)
1/4 tsp. salt
shredded Cheddar cheese
dairy sour cream

In a skillet cook beef or sausage and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.

Meanwhile, in a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add undrained tomatoes, undrained tomatoes with green chili peppers, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.

Makes 4 to 6 servings.

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