Easy mexican chili
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Red kidney beans; drain, 15-1/2oz ead |
| 28 | ounces | Can tomatoes; cut up |
| 1 | cup | Chopped celery; chop |
| 1 | cup | Onion; chop |
| 6 | ounces | Can tomato paste |
| ½ | cup | Green pepper; chop |
| 4 | ounces | Can green chili peppers; drain, chop |
| 2 | tablespoons | Sugar |
| 1 | Bay leaf | |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried marjoram; crush |
| 1 | dash | Pepper |
| 1 | pounds | 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. MM Waldine Van Geffen vghc42a@.... Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@... ( CELENA B FEILTEAU) on Aug 30, 1997