Mexican Chili
Mexican Chili
Ingredients
- 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
Instructions
- 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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