Mexican chili - excellent
6 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 |
| 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) |
Directions
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.