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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|Serving Size: 1 Serving (949g)|
|Recipe Makes: 5|
|Calories from Fat: 301 (32%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 82.4mg||25 %|
|Sodium 4805.1mg||166 %|
|Potassium 6330.7mg||167 %|
|Total Carbohydrate 129.4g||38 %|
|Dietary Fiber 30.2g||121 %|
|Sugars, other 99.3g|
|Protein 48.5g||69 %|
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Calories per serving: 929
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