| 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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