Mexican Chili

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	8 hours
	Ready In	8.5 hrs

Ingredients

1	pound	ground beef
15 1/2	ounces	chili beans	hot and spicy
28	ounces	tomatoes	cut up
6	ounces	tomato paste
1 1/2	cups	celery	chopped
1	cup	onion	chopped
1/2	cup	green bell pepper	chopped
4	ounces	hot chili peppers	drained, seeded and chopped
2	tablespoons	sugar
1	each	bay leaf
1	teaspoon	salt
1	teaspoon	marjoram	dried, crushed
1/2	teaspoon	garlic powder
1	dash	black pepper
4	ounces	mushrooms	(optional)

Directions

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.

In skillet brown ground beef; drain and stir into tomato mixture.

Cook on low for 8 to 10 hours.

Skim off excess fat.

Remove bay leaf; stir before serving.

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Member Review

Spiced Lentil Soup

I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

Reviewed by Prvb31Mom

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