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Easy Crockpot Mexican Chili

• 2 (15 1/2 oz.) cans red kidney beans, drained
• 1 (28 oz.) can tomatoes, cut up
• 1 c. chopped celery
• 1 c. chopped onion
• 1 (6 oz.) can tomato paste
• 1/2 c. chopped green pepper
• 1 (4 oz.) can green chili peppers, drained and chopped
• 2 tbsp. sugar
• 1 bay leaf
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried, crushed marjoram
• Dash of pepper
• 1 lb. ground beef

Instructions:

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. Approximately 10 servings and great with corn bread!