Chili ( crockpot mexican )

Yield: 6 Servings

Measure Ingredient
1 pounds Ground beef
15½ ounce Chili beans; hot and spicy
15½ ounce Chili beans; hot
28 ounces Tomatoes; cut up
6 ounces Tomato paste
1½ cup Celery; chopped
1 cup Onion; chopped
½ cup Pepper, green; chopped
4 ounces Chili peppers; drained
Seeded and chopped
2 tablespoons Sugar
1 Bay leaf
1 teaspoon Salt
1 teaspoon Marjoram, dried; crushed
½ teaspoon Garlic powder
1 dash Pepper
4 ounces Mushrooms (optional)

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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