Recipe - Easy Mexican Chili

2 cn Red kidney beans; drain,
151/2oz ead
28 ounce Can tomatoes; cut up
1 cup Chopped celery; chop
1 cup Onion; chop
6 ounce Can tomato paste
One half cup Green pepper; chop
4 ounce Can green chili peppers;
drain, chop
2 tablespoon Sugar
1 Bay leaf
One half teaspoon Garlic powder
1 teaspoon Salt
1 teaspoon Dried marjoram; crush
1 ds Pepper
1 pound Ground beef

In skillet brown ground beef and drain. In crockery cooker combine all
ingredients. Cover, cook on LOW heat for 8 to 10 hours. Remove bay leaf and
stir before serving. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to
TNT Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA
B FEILTEAU) on Aug 30, 1997