Shelly's Recipe

MEXICAN CHILI (Crock Pot)

Category: Chili

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
6 oz Tomato paste
1 1/2 cup Celery; chopped
1 cup Onion; chopped
1/2 cup Pepper, green; chopped
4 oz Chili peppers; drained Seeded and chopped
2 tbsp Sugar
1 Bay leaf
1 tsp Salt
1 tsp Marjoram, dried; crushed
1/2 tsp Garlic powder
Dash Pepper
4 oz Mushrooms (optional)

In crock pot 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.