Mexican Chili
366
Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.
Ingredients
| 1 | pound |
ground beef
|
|
| 15 ½ | ounces |
chili beans
hot and spicy |
* |
| 28 | ounces |
tomatoes
cut up |
|
| 6 | ounces |
tomato paste
|
|
| 1 ½ | cups |
celery
chopped |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
green, |
|
| 4 | ounces |
hot chili peppers
drained, seeded and chopped |
|
| 2 | tablespoons |
sugar
|
|
| 1 | each |
bay leaves
|
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
marjoram
dried, crushed |
* |
| ½ | teaspoon |
garlic powder
|
|
| 1 | dash |
black pepper
|
* |
| 4 | ounces |
mushrooms
|
Directions
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.
