1 lb lean ground beef
14½ oz tomatoes, (3 cans) Mexican-style, stewed, undrained, cut up
15½ oz red kidney beans, (2 cans) rinsed and drained
2 celery stalks, chopped
1 large onion, finely chopped
1 cup water
6 oz tomato paste, (1 can)
4 oz green chile peppers, (1 can) diced
2 cloves garlic, minced
4 tsp chili powder
1 tsp ground cumin
4 oz cheddar cheese , (1 cup) shredded
½ cup dairy sour cream
fresh cilantro sprigs, optional
In a large skillet cook ground beef until brown. Drain off fat.
Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
Cover and cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours.
Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Enjoy!
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