Mexican Chili
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.
Yield
4 servingsPrep
20 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free, High Fiber
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.
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