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Mexican Chili

Nancy Groff
Print Recipe
Crock Pot, Mexican

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.