Firecracker Chili

By luvmybuttonsnbows

PREP:
20 minutes
COOK:
Low 8 hours, High 4 hours
MAKES: 4 to 6 servings
SLOW COOKER:
3 1/2- to 5-quart

Ingredients

• 1 pound bulk pork sausage or ground beef
• 1 15-ounce can red kidney beans, drained
• 1 cup chopped celery
• 1 large onion, chopped
• 1/2 cup chopped green sweet pepper
• 1 to 2 1 to 2 fresh jalapeno peppers, seeded and chopped
• 1 14 1/2-ounce can tomatoes, cut up
• 1 10-ounce can chopped tomatoes and green chile peppers
• 1 cup hot-style vegetable juice or vegetable juice
• 1 6-ounce can low-sodium tomato paste
• 2 cloves garlic, minced
• 3 to 4 3 to 4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/4 to 1/3 1/4 to 1/3 cup dairy sour cream

Preparation

Step 1

In a large skillet cook the sausage or beef until brown. Drain off fat.
In a 3 1/2- to 5-quart slow cooker combine cooked meat, beans, celery, onion, sweet pepper, and jalapeno peppers. Add undrained tomatoes, vegetable juice, tomato paste, garlic, chili powder, and cumin.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls. Pass cheese and sour cream with chili.