Mexican Crockpot Chili

1 lb ground beef
15 1/2 oz chili beans, hot and spicy
15 1/2 oz chili beans, hot
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
4 oz chili peppers: drained, seeded and chopped
2 Tbs sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried and crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)

In crock pot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet, brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.

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