Muy Bueno 5-pepper Chili

Ingredients

• 2½ lb beef, lean ground
• 28 oz tomatoes, canned, chunked
• 6 oz tomato paste
• 1 cup celery, chopped
• 2 cup onion, white, chopped
• 1 each green bell pepper, deseeded, chopped
• 1 each red bell pepper, deseeded, chopped
• 1 each yellow bell pepper, deseeded, chopped
• 5 each jalapeño pepper, deseeded, chopped
• 2 each green chile pepper, deseeded, chopped
• 2 tbsp Iguana brand pepper sauce
• 6 tsp Equal or Splenda
• 1 each bay leaf
• 2 tsp salt
• 2 tsp marjoram, dried, crushed
• 2 cloves garlic, chopped
• 1 tsp black pepper
• 4 oz mushrooms, canned (or fresh chopped)

Directions

1. Slice all peppers long ways in quarters and remove all white pith and seeds, then chop in a food processor or chopper.
2. Peel garlic, cut in pieces and place in chopper with last batch of peppers.
3. Chop celery and onions.
4. In 6 qt.
5. Crockpot, combine all ingredients except ground beef.
6. Turn on high and let heat.
7. In skillet, brown ground beef, drain well and stir into crockpot.
8. Skim off excess fat.
9. Cook on low for 8 to 10 hours.
10. Skim off excess fat again, remove bay leaf and stir well before serving.