EASY SLOW COOKER MEXICAN CHILI


2 cans red kidney beans, drained
28-oz. can tomatoes cut up
1 cup chopped celery
1 cup chopped onion
6-oz. tomato paste
½ cup green pepper, chopped
4-oz. green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
½ tsp. garlic powder
1 tsp. salt
1 tsp. dried marjoram, crushed
1 dash pepper
1 lb. ground beef


1. In skillet brown ground beef and drain.

2. In slow cooker combine all the ingredients. Cover; cook on low heat for 8-10 hours.

3. Remove bay leaf and stir before serving.

Yield: 10 servings.