Beef Chili

I would like to thank Tracy for passing her recipe on to me.  Of course, I made changes to the recipe, so I would like to rename this just Beef Chili....as I'm not sure what's Mexican about it!  It was very good, even on a day when it was 85 degrees outside!  My daughter actually ate the beans out of her Chili.  She's not very keen on ground beef!

I served this Beef Chili with Jiffy Corn Muffins (which cost me $0.44) and a little sprinkle of shredded cheese on top!  Enjoy!  It's super simple!

Mexican Chili

Ingredients:

1 lb. ground beef

2 can Kidney Beans

1 (28 oz) can diced tomatoes

1 cup chopped celery

1 cup chopped onion

1 (6 oz) can tomato paste

1 (4 oz) can diced green chilis

2 Tbsp. sugar

1 bay leaf

1 tsp. garlic powsder

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. marjoram

1 tsp. Olive Oil

1 beef bouillon cube

Directions:

In a skillet, heat olive oil then add onions.  When translucent, add ground beef.  

While the ground beef is cooking assemble all other ingredients in the slow cooker.

When Ground beef and onions are cooked, add them to the slow cooker.

Cook on LOW for 8-10 hours.  Serve with Corn Bread/Muffins.  Enjoy!

Tips:  Assemble everything the night before (or 2 nights before like I did!!  LOL) and just plug that puppy in the morning of!!