With the fresh jalapeno peppers, this is one spicy chili.
1 lb. Pork Sausage or Ground Beef
1 (15 oz.) can Red Kidney Beans, drained
1-2 fresh Jalapeno Peppers, seeded and chopped (depending on how hot you want it)
1 large Onion, chopped
1 cup Celery, chopped
1/2 cup Green Sweet Pepper, chopped
1/2 tsp. Ground Cumin
3-4 tsp. Chili Powder
2 Garlic Cloves, minced
1 (14 oz.) can Tomatoes, cut up
1 cup Vegetable Juice or Hot-Style Vegetable Juice
1 (10 oz.) can Tomatoes and Green Chile Peppers, chopped
1 (6 oz.) can Tomato Paste, Low-Sodium
1/2 cup shredded Cheddar Cheese (2 oz.)
1/4-1/3 cup Dairy Sour Cream
In a large skillet brown the sausage or beef. Then drain off the fat.
In a 5 quart slow cooker combine the cooked meat, beans, jalapeno peppers, onion, celery, and the sweet pepper.
Add the cumin, chili powder, garlic, undrained tomatoes, vegetable juice, and the tomato paste.
Cover and leave it. Offer cheese and sour cream with chili.
Prep time: 20 minutes
Cook time: Low 8 hours/High 4 hours
Makes: 4 to 6 servings