Mexican chili
- Main Ingredient: Beef Veal Chili Tomatoes Various herbs and spices
- Preparation: Crock Pot and Slow Cooker
- Course: Various Main Dishes
- Cuisine: Various North American Various South American
- Yield:
Mexican chili ingredients
- 1 lb Ground beef
- 15 1⁄4 oz Chili beans, hot and spicy
- 15 1⁄4 oz Chili beans, hot
- 28 oz tomatoes, cut up
- 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 T Sugar
- 1 Bay leaf
- 1 t Salt
- 1 t marjoram, dried, crushed
- 1⁄2 t garlic Powder
- 1 Pepper
Cooking Mexican chili
1. In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper.
2. In skillet brown ground beef; drain and stir into tomato mixture.
3. Cook on low for 8 to 10 hours.
4. Skimi off excess fat.
5. Remove bay leaf; stir before serving.
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