Amount
Ingredient
Preparation



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
kidney beans

red



1
cup
celery

chopped



1
cup
onion

chopped



1/2
cup
green bell pepper

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





1
x
cheddar cheese

shredded



1
x
sour cream

 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 1-12 hours or on high 4-5 hours.

Ladle chili into soup bowls.  Pass shredded cheese and sour cream with chili.  Serves 4 to 6