1 lb. ground beef or bulk pork sausage
3-4 tsp. chili powder
2 cloves garlic, minced
1/2 tsp. ground cumin
1 (15 1/2 oz.) can red kidney beans (drained)
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can tomatoes, cut up
1 (10 oz.) can tomatoes with green chili peppers
1 c. vegetable juice cocktail (V8) or tomato juice
1 (6 oz.) can tomato paste
1/4 tsp. salt
Shredded cheddar cheese
Dairy sour cream

Cook meat and garlic until brown. Drain off fat. Stir in chili powder, cumin; cook 2 minutes more. Meanwhile, in crock pot combine beans, celery, onion and green pepper. Add undrained tomatoes (all types), tomato juice, tomato paste and salt. Stir in meat mixture. Cover; cook on low setting 10-12 hours or high 4-5.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Makes 4-6 servings.