| 1 pound | bulk pork sausage (hot) | | 2 cloves | garlic | | 4 tsp. | chili powder | | 1/2 tsp. | ground cumin | | 1 15 1/2 oz. can | 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 10 oz. can | tomatoes with green chili peppers | | 1 cup | vegetable juice cocktail (spicy) | | 1 6 oz. can | tomato paste | | 1/4 tsp. | salt | | shredded cheddar cheese | | sour cream |
| | In a skillet, cook sausage. Drain off fat.
In crockery cooker, combine beans, celery, onion, and green pepper. Add undrained tomatoes, undrained tomatoes with green chili peppers, vegetable juice cocktail, tomato paste, garlic, chili powder, cumin, and salt. Stir in browned sausage.
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 cheddar cheese and sour cream with chili. Makes 4 to 6 servings. |
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