"Easy Crock Pot Mexican Chili"
| Ingredients | | | 2 | each | red kidney beans, can, drained | | | 28 | oz | tomatoes, cut up | | | 1 | cup | celery, chopped | | | 1 | cup | onion, chopped | | | 6 | oz | tomato paste | | | 1/2 | cup | green pepper, chopped | | | 4 | oz | green chili peppers, drained, chopped | | | 2 | tablespoon | sugar | | | 1 | each | bay leaf | | | 1/2 | teaspoon | garlic powder | | | 1 | teaspoon | salt | | | 1 | teaspoon | marjoram, dried, crushed | | | 1 | | pepper, to taste | | | 1 | pound | beef, ground | | | | | |
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. Approximately 10 servings and great with corn bread!
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