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Excellent Mexican Chili

1 pound ground beef
15 1/2 ounces canned chili beans -- hot and spicy
15 1/2 ounces canned chili beans -- hot
28 ounces tomatoes -- cut up
6 ounces tomato paste
1 1/2 cups celery -- chopped
1 cup onion -- chopped
1/2 cup green pepper -- chopped
4 ounces chili peppers -- drained seeded and chopped
2 tablespoons sugar
1 bay leaf
1 teaspoon salt
1 teaspoon marjoram -- dried -- crushed
1/2 teaspoon garlic powder
1 dash pepper
4 ounces 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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