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Mexican Chili

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      Title: MEXICAN CHILI
 Categories: Chili, Mexican, Crockpot, Main dish, Beef
      Yield: 1 Servings
 
      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
 
   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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