Chili for Ali

[Guest guest]

Hi Ali,

This is our all-time favorite chili recipe. The original called for 1 pound of

ground beef, but I leave that out and add mushrooms instead.

Enjoy,

Beryl

 

* Exported from MasterCook *

 

Mexican Chili

 

Recipe By : Better Homes & Gardens Crockery Cooker Cook Book

Serving Size : 6 Preparation Time :0:00

Categories : Beans Casseroles

Mexican

 

Amount Measure Ingredient -- Preparation Method

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2 15 1/2 -oz. cans red kidney beans -- drained

1 28-oz. can tomatoes -- cut up

1 1/2 cups chopped celery

1 cup chopped onion

1 6-oz can tomato paste

1/2 cup chopped green bell pepper

1 4-oz. can green chili pepper (I use hot jalapeno) -- drained and

chopped

2 tablespoons sugar

1 bay leaf

1 teaspoon salt

1 teaspoon dried marjoram -- crushed

1/2 teaspoon garlic powder

dash pepper

1 pound mushrooms -- cut up

In crockery cooker combine kidney beans, undrained tomatoes, celery, onion,

mushrooms, tomato paste, green pepper, green chilies, sugar, bay leaf, salt,

marjoram, garlic powder, and pepper. Cover; cook on low-heat setting for 8 to

10 hours. Remove bay leaf; stir before serving. Serves 10 to 12

 

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NOTES : We like a hotter chili so I use the canned hot jalapenos in place of the

green chilies. Go easy on them if you don't like it too hot!