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Crock Pot Tex Mex Chili Recipe

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This recipe for Crock Pot Tex Mex Chili, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Selena Wampler
Added: Tuesday, October 28, 2008


1 pound ground beef or pork sausage
2 cloves garlic -- minced
3 tsp. chili powder -- (3 to 4)
1/2 teaspoon ground cumin
1 (15 1/2 oz.) red kidney beans drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 oz.) can tomatoes -- cut up
1 Rotel tomatoes and chilies
1 cup V8 juice or tomato juice
1 (6 oz.) can tomato paste
1/4 teaspoon salt
Shredded Cheddar cheese
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 10-12 hours or on high 4-5 hours.
Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Serves 4 to 6.




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