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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.

Kim Kassian
Added: Monday, December 4, 2006


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

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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