Easy Crock Pot Mexican Chili

• 2 each red kidney beans red
• 28 ounces tomatoes cut up
• 1 cup celery chopped
• 1 cup onions chopped
• 6 ounces tomato paste
• 1/2 cup green bell peppers chopped
• 4 ounces green chili peppers drained, chopped
• 2 tablespoons sugar
• 1 each bay leaves
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon marjoram dried, crushed
• 1 x black pepper to taste
• 1 pound beef ground

1. In skillet brown ground beef and drain.
2. In crockery cooker combine all ingredients.
3. Cover, cook on low heat for 8 to 10 hours.
4. Remove bay leaf and stir before serving.
5. Approximately 10 servings and great with corn bread!

red, tomatoes, celery, onions, tomato paste, green bell peppers, green chili peppers, sugar, bay leaves, garlic, salt, marjoram dried, black pepper, ground

Taken from recipeland.com/recipe/v/easy-crock-pot-mexican-chili-1633 (may not work)