From Diana Rattray,
Your Guide to Southern U.S. Cuisine.


INGREDIENTS:

* 2 (15 1/2 oz.) cans red kidney beans, drained
* 1 (28 oz.) can tomatoes, cut up
* 1/2 cup chopped celery
* 1 cup chopped onion
* 1 (6 oz.) can tomato paste
* 1/2 cup chopped green pepper
* 1 (4 oz.) can green chili peppers, drained and chopped
* 2 tablespoons sugar
* 1 bay leaf
* 1/2 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon dried, crushed leaf marjoram
* 1/8 teaspoon pepper
* 1 to 1 1/2 pounds lean ground beef

PREPARATION:
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Serve with cornbread. Makes about 6 to 8 hearty servings.

__________________

Praying for a 2009 summer baby

This is almost exactly the recipe we use except we use a dried Habenero pepper in our chili.