Excellent Crock Pot Mexican Chili

• 1 lb extra lean ground beef
• 15 12 ounces chili beans, hot and spicy
• 15 12 ounces chili beans, hot
• 28 ounces tomatoes, cut up
• 6 ounces tomato paste
• 1 12 cups celery, chopped
• 1 cup onion, chopped
• 12 cup green pepper, chopped
• 4 ounces chili peppers, drained, seeded and chopped
• 2 tablespoons sugar
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon marjoram, dried, crushed
• 12 teaspoon garlic powder
• 1 dash pepper
• 4 ounces mushrooms (optional)

1. In a crock pot, combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper.
2. In a skillet, brown ground beef; drain and stir.
3. into tomato mixture.
4. Cook on low for 8 to 10 hours.
5. Remove bay leaf; stir before serving.
6. Enjoy!

extra lean ground beef, chili beans, chili beans, tomatoes, tomato paste, celery, onion, green pepper, chili peppers, sugar, bay leaf, salt, marjoram, garlic, pepper, mushrooms

Taken from www.food.com/recipe/excellent-crock-pot-mexican-chili-120632 (may not work)