Shelly's Recipe

SIX HOUR CHILI - Crock Pot

Category: Chili

5 lb ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 (28 oz) can chopped tomatoes with juices
6 to 8 tbsp chili powder
2 tsp dried oregano
1 tsp ground cumin
Salt and freshly ground pepper, to taste
1⁄3 cup cornmeal
2 cups unsalted beef stock
Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh cilantro for garnish

In a large saute pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the crock pot and stir to blend. Cover and cook for 6 hours on low.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.

Serves 8 to 10.