Title: Mexican Chili Excellente
Categories: Chili Crockpot Ethnic
Yield: 6 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 |
| 6 | oz | Tomato paste |
| 1 1/2 | c | Celery; chopped |
| 1 | c | Onion; chopped |
| 1/2 | c | Pepper, green; chopped |
| 4 | oz | Chili peppers; drained |
| 1 | | Seeded and chopped |
| 2 | tb | Sugar |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 1 | ts | Marjoram, dried; crushed |
| 1/2 | ts | Garlic powder |
| 1 | ds | Pepper |
| 4 | oz | Mushrooms (optional) |
In crockpot 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.