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LOCATION: Recipes >> Crockpot >> Chili 36

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Easy Crock Pot Mexican Chili

2 cans red kidney beans, drained
28 ounces tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
6 ounces tomato paste
1/2 cup green pepper, chopped
4 ounces green chili peppers, drained and chopped
2 tablespoons sugar
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1 dash pepper
1 pound ground beef

In skillet brown ground beef and drain. In crockery cooker combine
all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove
bay leaf and stir before serving. Approximately 10 servings and
great with corn bread!

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