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Mexican Chili

2 cans red kidney beans - (15 1/2 oz) -- drained
1 can tomatoes - (28 oz) -- cut up
1 cup chopped celery
1 cup chopped onion
1 can tomato paste - (6 oz)
1/2 cup chopped green pepper
1 can green chili peppers - (4 oz) -- drained, chopped
2 tablespoons sugar
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried crushed marjoram
1 dash freshly-ground black pepper
1 pound ground beef

In skillet brown ground beef and drain. In slow cooker combine all ingredients. Cover, cook on LOW heat for 8 to 10 hours. Remove bay leaf and stir before serving.

This recipe yields approximately 10 servings and is great with corn bread!

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