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Mexican Chili




  1. In slow cooker combine kidney beans (undrained), tomatoes, celery, onion, tomato paste, green pepper, green chiles, sugar, bay leaf, salt, marjoram, garlic powder and pepper.
  2. In skillet brown ground beef; drain and stir into tomato mixture.
  3. Cover; cook on LOW for 8-10 hours.
  4. Skim off excess fat. Remove bay leaf; stir before serving.

Yield: 10 to 12 servings


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