Title: Mexican Chili
Categories: Soup Ethnic Entree Meat
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. Remove 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)

previous

next