Mexican Chili

Source: Better Homes and Gardens

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.

Serves 10 to 12.