Here's the recipe for the chili I made this weekend. It's based on one I found on Cookingcache.com.
Crockpot Tex Mex Chili Recipe
1 pound ground beef or pork sausage (I used ground beef.)
2 cloves garlic -- minced
3 tsp. chili powder -- (I used about 3 tablespoons of chili powder, but it all depends how spicy you like it.)
1/2 teaspoon ground cumin
1 (15 1/2 oz.) red kidney beans drained
1 cup chopped celery ( I used 4 stalks)
1 cup chopped onion (One onion or two dinky ones)
1/2 cup chopped green pepper (I use a whole pepper)
1 (16 oz.) can tomatoes -- cut up (I used petite diced)
1 can Rotel tomatoes and chilies
1 cup V8 juice or tomato juice (I used V8)
1 (6 oz.) can tomato paste
1/4 teaspoon salt
Shredded Cheddar cheese (for garnish)
Sour cream (for garnish)
Chopped Scallions (for garnish)
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, sour cream and chopped scallions with chili. Serves 4 to 6.