Mexican Chili � Harriet Crozier
2 - 15 � ounce cans red kidney beans
1 - 28 oz. can tomatoes, cut
up
1 � cups chopped celery
1 cup chopped onion
1 - 6 oz can tomato paste
� cup chopped green pepper
1 � 4 oz. can green chili peppers, drained, seeded and chopped
2 tablespoons sugar
1 bay leaf
1 teaspoon salt
1 teaspoon dried marjoram, crushed
� teaspoon garlic powder
Dash pepper
1 pound ground beef
In
crockery cooker combine all ingredients except the ground beef. In a
skillet brown the ground beef; drain and stir into crockery pot mixture.
Cover; cook on low-heat setting for 8 to 10 hours. Skim off excess fat;
remove bay leaf and stir. Serves 10 to 12
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