|1 poundPork sausage or ground beef|
|15 ounceRed kidney beans; drained|
|1 cupCelery; chopped|
|1 largeOnion; chopped|
|1/2 cupSweet red pepper; chopped|
|2 Jalapeno pepper; seeded and chopped|
|14 1/2 ounceTomatoes; chopped|
|10 ounceMexican style tomatoes; chopped|
|1 cupVegetable juice|
|6 ounceTomato paste|
|3 clovesGarlic; minced|
|4 teaspoonChili powder|
|1/2 teaspoonGround cumin|
|2 ounceCheddar cheese; shredded|
|1/3 cupSour cream|
Firecracker Chili Preparation
1. In a large skillet, cook the sausage or beef until brown. Drain off fat.
2. 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.
3. Cover and cook on low heat setting for 8 to 10 hurs or on high heat setting for 4 to 5 hours. Ladle into bowls. Pass cheese and sour cream with chili.
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