Mexican Chili

By pavaldez

Ingredients

• 1 pound ground beef
• 15 1/2 ounces chili beans hot and spicy
• 15 1/2 ounces chili beans hot
• 28 ounces tomatoes, cut up
• 1 1/2 cups celery chopped
• 1 cup onions chopped
• 1/2 cup green bell peppers, chopped
• 4 ounces drained, seeded and chopped
• 2 tablespoons sugar
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon marjoram dried, crushed
• 1/2 teaspoon garlic powder
• 1 black pepper

Preparation

Step 1

1. 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.

2. Cook on LOW for 8 to 10 hours.

3. Skim off excess fat. Remove bay leaf; stir before serving.