Mexican Chili

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

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 Pepper

In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, 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. Remov bay leaf; stir before serving. Posted by: Jo Merrill (ECGJ65B) - Prodigy. Reposted on GEnie's Food & Wine RT by D.CARLSON [DEBBIE] on 10/26/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN)