MEXI-STYLE CHILI

2 cans (15 1/2-oz each) red kidney beans

1 can (28-oz) tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
1 can (6-oz) tomato paste
1/2 cup chopped green bell pepper
1 can (4-oz) green chili peppers, drained, seeded, and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp dried marjoram
1/2 tsp garlic powder
dash of black pepper
1 lb ground beef

In a crock-pot or slow cooker combine the kidney beans, tomatoes with their juice, celery, onion, tomato paste, bell pepper, green chili peppers, sugar, bay leaf, salt, marjoram, garlic powder, and black pepper.

Brown the ground beef in a skillet and drain well. Stir the drained beef into the mixture in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the bay leaf before serving.

Yield: approximately 10 servings

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