2 (15 1/2 oz.) cans red kidney beans
1 (28 oz.) can tomatoes, cut up
1 1/2 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, seeded and chopped
2 tbsp. sugar
1 bay leaf
1 tsp. salt
1 tsp. dried marjoram, crushed
1/2 tsp. garlic powder
1 lb. ground beef, more if desired

Combine drained kidney beans, tomatoes (undrained), celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper in a crock pot.

Brown ground beef in a skillet, drain, and add to the crock pot. Cook on low heat 8-10 hours. Skim off fat, remove bay leaf and stir before serving. This is our favorite Saturday night supper on a frosty fall or winter day.