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Easy Slow Cooker Mexican Chili

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Slow cooking this tasty Mexican chili allows all the ingredients to meld and creates a beautiful final flavor. Serve this chili topped with cheese or sour cream and a side of homemade corn bread.

Serves: 10

Cooking Time: 10 hr

Ingredients
  • 2 cans red kidney beans, drained
  • 28 ounces can tomatoes, cut up
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 ounces tomato paste
  • 1/2 cup green pepper, chopped
  • 4 ounces green chili peppers, drained and chopped
  • 2 tablespoons sugar
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram, crushed
  • 1 dash pepper
  • 1 pound ground beef
Instructions
  1. In skillet brown ground beef and drain.
     
  2. In slow cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours.
     
  3. Remove bay leaf and stir before serving. 
     
Notes

LIke this recipe?  Be sure to download the Free 27 Simple Mexican Recipes eCookbook today!

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