Mexican Chili Recipe
Save time and money. Skip next visit to Mexican restaurants and prepare Mexican Chili in privacy and romance of your home! Fall in love with this Mexican Chili recipe from the Mexican cuisine. This Mexican Chili when served as a Main Dish will bring happiness in your dining room. Is there a higher crime than reading about this Mexican Chili and not trying it out?
Ingredients
1 pound ground beef
1 cup chopped onion
2 151/2-ounce cans red kidney beans
1 28-ounce can tomatoes, cut up
11/2 cups chopped celery
1 6-ounce can tomato paste
1 4-ounce can green chili peppers, rinsed, seeded, and chopped
1/2 cup chopped green pepper
2 tablespoons sugar
1 bay leaf
1 teaspoon dried marjoram, crushed
1/2 teaspoon garlic powder
Directions
In large saucepan or Dutch oven cook ground beef and onion till meat is browned and onion is tender.
Drain off fat.
Stir in undrained kidney beans, undrained tomatoes, celery, tomato paste, chili peppers, green pepper, sugar, bay leaf, marjoram, garlic powder, 1 teaspoon salt, and dash pepper.
Bring to boiling; reduce heat.
Cover; simmer about 30 minutes, stirring occasionally.
Remove bay leaf.
Crockery cooker directions:
In skillet cook ground beef and onion till meat is browned; drain off fat.
Transfer meat mixture to electric slow crockery cooker.
Drain kidney beans; stir in beans, undrained tomatoes, celery, tomato paste, chili peppers, green pepper, sugar, bay leaf, marjoram, garlic powder, 1 teaspoon salt, and dash pepper into meat mixture.
Cover; cook on low-heat setting for 8 to 10 hours.
Remove bay leaf; stir before serving.
Drain off fat.
Stir in undrained kidney beans, undrained tomatoes, celery, tomato paste, chili peppers, green pepper, sugar, bay leaf, marjoram, garlic powder, 1 teaspoon salt, and dash pepper.
Bring to boiling; reduce heat.
Cover; simmer about 30 minutes, stirring occasionally.
Remove bay leaf.
Crockery cooker directions:
In skillet cook ground beef and onion till meat is browned; drain off fat.
Transfer meat mixture to electric slow crockery cooker.
Drain kidney beans; stir in beans, undrained tomatoes, celery, tomato paste, chili peppers, green pepper, sugar, bay leaf, marjoram, garlic powder, 1 teaspoon salt, and dash pepper into meat mixture.
Cover; cook on low-heat setting for 8 to 10 hours.
Remove bay leaf; stir before serving.
