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Wednesday, October 22, 2014

What's For Dinner

Tex Mex Chili Dinner

Package of beef tips
2 pkg of chili powdered mix
2 cloves garlic, minced
1/2 tsp. ground cumin
5  cans of red kidney beans, drained
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped red pepper
1 (16 oz.) can tomatoes, cut up
1 10 can  mild Rotel tomatoes and chilies
1 c. V8 juice or tomato juice
1 (6 oz.) can tomato paste
can of drained corn is optional
1/2 tsp. salt
2T sugar
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 and sour cream with chili. Serves 4 to 6.

I put on the side of the crockpot for all to fix their chili with:
sour cream
shredded cheddar cheese
tortilla chips

Avocado Mix
fresh avocado's, chopped tomatoes,  finely chopped cilantro, chopped onions, salt, lemon juice