Mexican chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 15½ | ounce | Chili beans, hot and spicy |
| 15½ | ounce | Chili beans, hot |
| 28 | ounces | Tomatoes; cut up |
| 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 | Pepper | |
Directions
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, 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. Remov bay leaf; stir before serving.
Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)