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Easy Crock Pot Mexican Chili
Ingredients
- 2 can red kidney beans - (15 1/2 ounce) liquid removed
- 1 can tomatoes - (28 ounce) cut up
- 1 c. minced celery
- 1 c. minced onion
- 1 can tomato paste - (6 ounce)
- 1/2 c. minced green pepper
- 1 can green chili peppers - (4 ounce) liquid removed, minced
- 2 Tbsp. sugar
- 1 x bay leaf
- 1/2 tsp garlic pwdr
- 1 tsp salt
- 1 tsp dry crushed marjoram
- 1 dsh freshly-grnd black pepper
- 1 lb grnd beef
Directions
- In skillet brown grnd beef and drain. In crockery cooker combine all ingredients. Cover, cook on LOW heat for 8 to 10 hrs. Remove bay leaf and stir before serving.
- This recipe yields approximately 10 servings and is great with corn bread!
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