Mexican Chili
1 pound ground beef
2 (15 1/2-oz) cans red kidney beans, drained
28-oz can tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
6-oz can tomato paste
1/2 cup chopped green pepper
4-oz can green chili peppers, drained and chopped
2 tabl sugar
1 bay leaf
1/2 teas garlic powder
1 teas salt
1 teas dried, crushed marjoram
Dash of pepper
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
No comments:
Post a Comment