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. Remove bay leaf; stir before serving.
Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food &
Your Mexican Chili is ready. Bon appetit!
Related recipes: Soup, Ethnic, Main dish, Meat
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes