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Mexican Chili

1 lb Ground beef
15 1/2 oz Chili beans; hot and spicy
15 1/2 oz Chili beans; hot
28 oz Tomatoes; cut up
6 oz Tomato paste
1 1/2 c Celery; chopped
1 c Onion; chopped
1/2 c Pepper, green; chopped
4 oz Chili peppers; drained
1 Seeded and chopped
2 tb Sugar
1 Bay leaf
1 ts Salt
1 ts Marjoram, dried; crushed
1/2 ts Garlic powder
1 ds Pepper
4 oz Mushrooms (optional)

In slow cooker combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.

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