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Mexican chili

Yield: 1 Servings

Ingredients:

• 1 lb Ground beef
• 15 1/2 oz Chili beans hot and spicy
• 15 1/2 oz Chili beans hot
• 28 oz Tomatoes; cut up
• 1 1/2 c Celery; chopped
• 1 c Onion; chopped
• 1/2 c Pepper green; chopped
• 4 oz Chili peppers; drained -seeded and chopped
• 2 tb Sugar
• 1 Bay leaf
• 1 ts Salt
• 1 ts Marjoram dried; crushed
• 1/2 ts Garlic powder
• 1 Pepper

Instructions:

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)

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