| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Crockpot, Chili |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 15 1/2 |
oz |
Chili beans; hot and spicy |
| 15 1/2 |
oz |
Chili beans; hot |
| 28 |
oz |
Tomatoes; cut up |
| 6 |
oz |
Tomato paste |
| 1 1/2 |
c |
Celery; chopped |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Pepper, green; chopped |
| 4 |
oz |
Chili peppers; drained |
|
|
Seeded and chopped |
| 2 |
tb |
Sugar |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1 |
ts |
Marjoram, dried; crushed |
| 1/2 |
ts |
Garlic powder |
| 1 |
ds |
Pepper |
| 4 |
oz |
Mushrooms (optional) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus is my Lifeguard!”