Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef or pork sausage
   2      cloves        garlic -- minced
   3      teaspoons     chili powder -- (3 to 4)
     1/2  teaspoon      ground cumin
   1      15.5 oz can   red kidney beans drained
   1      cup           chopped celery
   1      cup           chopped onion
     1/2  cup           chopped green bell pepper
   1      16 oz can     tomatoes -- cut up
   1      can           Ro*Tel tomatoes and chilies
   1      cup           V-8® vegetable juice or tomato juice
   1      6 oz can      tomato paste
     1/4  teaspoon      salt
                        shredded cheddar cheese
                        sour cream

Preparation:

1. In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more.

2. 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.

3. Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.