Easy Mexican Chili
|
|
 | Preparation | 10 minutes |
|---|
| Cooking | 8 hours |
|---|
| Ready In | 8 hours |
|---|
|
Ingredients
| 2 |
cans |
red kidney beans |
drain, |
| 28 |
ounces |
tomatoes, canned |
cut up |
| 1 |
cup |
celery |
chopped |
| 1 |
cup |
onion |
chopped |
| 6 |
ounces |
tomato paste |
|
| 1/2 |
cup |
green bell pepper |
chopped |
| 4 |
ounces |
green chili peppers, canned |
drained, chopped |
| 2 |
tablespoons |
sugar |
|
| 1 |
each |
bay leaf |
|
| 1/2 |
teaspoon |
garlic powder |
|
| 1 |
teaspoon |
salt |
|
| 1 |
teaspoon |
marjoram |
dried |
| 1 |
dash |
black pepper |
|
| 1 |
pound |
ground beef |
|
Directions
In skillet brown ground beef and drain.
In crockery cooker combine all ingredients.
Cover, cook on LOW heat for 8 to 10 hours.
Remove bay leaf and stir before serving.
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