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Mexican chili

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:

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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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