Crockpot Tex-Mex chili

Name: Crockpot Tex-Mex chili
Cuisine: American
Ingredients: £1 ground beef; To cloves garlic minced; 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; 1 road held tomatoes and chilis; 1 cup vegetable juice or even better tomato juice; 16 ounce canned tomato paste; 1/4 teaspoons salt press enter; 1 teaspoon cinnamon; 1 teaspoon nutmeg press enter 1 tablespoon Worcestershire sauce; In a bag: 5 allspice, 5 cloves, 1 bay leaf; Shredded cheddar cheese; to taste Sour cream with finely chopped chili

Keith Vigon @cook_4574654

United Kingdom

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

Keith Vigon @cook_4574654

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Ingredients

£1 ground beef
To cloves garlic minced
2 teaspoonschili powder, more or less to taste
1 cupchopped celery
1 cupchopped onion
1/2 cupschopped green pepper
116 ouncecan chopped tomatoes
1road held tomatoes and chilis
1 cupvegetable juice or even better tomato juice
16 ouncecanned tomato paste
1/4 teaspoonssalt press enter
1 teaspooncinnamon
1 teaspoonnutmeg press enter 1 tablespoon Worcestershire sauce
In a bag: 5 allspice, 5 cloves, 1 bay leaf
Shredded cheddar cheese
to tasteSour cream with finely chopped chili

Saved

Steps

1

In a pattern brown the meat and garlic. Drain, then stir in the chili powder and cumin; cook for 2 minutes more.
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
3

Serve with the shredded cheese and sour cream with chili