Mexican Chili

Mexican Chili

2 (15 1/2 oz) cans red kidney beans, drained
1 (28 oz) can tomatoes, cut up
1 1/2 cup chopped celery
1 cup chopped onion
1 (6 oz) can tomato paste
1/2 cup chopped green pepper
1 (4 oz) can green chili peppers, drained, seeded, and chopped
2 Tablespoons sugar
1 bay leaf
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1/2 teaspoon garlic powder
dash pepper
1 pound ground beef

In Crock Pot combine all ingredients except ground beef. Brown ground beef in skillet; drain and stir into Crock Pot. Cover; cook on low-heat setting for 8-10 hours. Skim fat, remove bay leaf, and stir before serving. Serves 10 to 12.

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