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Ingredient
Crockpot Tex-Mex chili
Introduce
Chef :
Keith VigonCrockpot Tex-Mex chili
You will notice that 3 of the ingredients I have suggested you please in a bag, this is not absolutely necessary on it stop someone chewing on the close of your space. If you make this and make it please add a photo to the recipe thank you
Ingredient
2 teaspoons
chili powder, more or less to taste
1 cup
chopped celery
1 cup
chopped onion
1/2 cups
chopped green pepper
116 ounce
can chopped tomatoes
16 ounce
canned tomato paste
1/4 teaspoons
salt press enter
1 teaspoon
cinnamon
to taste
Sour cream with finely chopped chili
Cooking instructions
* Step 1
In a pattern brown the meat and garlic. Drain, then stir in the chili powder and cumin; cook for 2 minutes more.
* Step 2
In the crockpot insert combine beans, celery, onion, green pepper. Add the un-green tomatoes, tomatoes and chilis, vegetable juice, tomato paste and salt. Stir in cooked meat. Carbuncle on low setting for 10 to 12 hours or high setting 4 to 5 hours
* Step 3
Serve with the shredded cheese and sour cream with chili
Note: if there is a photo you can click to enlarge it
Tag
chili powder, more or less to taste
chopped celery
Chopped onion
chopped green pepper
can chopped tomatoes
road held tomatoes and chilis
vegetable juice or even better tomato juice
canned tomato paste
salt press enter
cinnamon
nutmeg press enter 1 tablespoon Worcestershire sauce
Sour cream with finely chopped chili
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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