"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Chili Recipe

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This recipe for Mexican Chili, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (15 ounce) cans red kidney beans, drained
1 (18 ounce) can tomatoes, cut up
1 1/2 cup chopped celery
1 cup chopped onion
1 (6 ounce) can tomato paste
1/2 cup chopped green pepper
1 (4 ounce) can green chile peppers, drained, seeded and chopped
2 tablespoons granulated sugar
1 bay leaf
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1/2 teaspoon garlic powder
Dash of pepper
1 pound ground beef

Directions:
Directions:
In crock pot combine kidney beans (undrained), tomatoes, celery, onion, tomato paste, green pepper, green chiles, sugar, bay leaf, salt, marjoram, garlic powder, and pepper.

In skillet brown ground beef; drain and stir into tomato mixture. Cover; cook on LOW for 8-10 hours.

Skim off excess fat. Remove bay leaf; stir before serving.

Number Of Servings:
Number Of Servings:
10 to 12

 

 

 

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