Easy Mexican Chili

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


In skillet brown ground beef and drain. In slow 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!