Slow-Cooked Tex-Mex Beef & Bean Chili

In a skillet, brown the ground meat and minced garlic.

Drain excess fat.

Stir in chili powder and ground cumin, and cook for 2 more minutes.

In a slow cooker (3 1/2 to 6-quart size), combine drained kidney beans, chopped celery, chopped onion, chopped green pepper.

Add in the undrained tomatoes, Rotel tomatoes and chilies, V8 juice or tomato juice, tomato paste, and salt.

Stir in the cooked meat mixture.

Cover and cook on low heat setting for 10-12 hours or on high for 4-5 hours.

Serve the chili hot, garnished with shredded Cheddar cheese and sour cream.