| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Crockpot, Meats, Beans, Chili | 10 | Servings |
INGREDIENTS
| 2 | cn | Red kidney beans; drain, 15-1/2oz ead |
| 28 | oz | Can tomatoes; cut up |
| 1 | c | Chopped celery; chop |
| 1 | c | Onion; chop |
| 6 | oz | Can tomato paste |
| 1/2 | c | Green pepper; chop |
| 4 | oz | Can green chili peppers; drain, chop |
| 2 | tb | Sugar |
| 1 | Bay leaf | |
| 1/2 | ts | Garlic powder |
| 1 | ts | Salt |
| 1 | ts | Dried marjoram; crush |
| 1 | ds | Pepper |
| 1 | lb | Ground beef |
INSTRUCTIONS
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. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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