6-Hour Chili

by Jana Harvey on April 14, 2011

5 lbs. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped tomatoes with juice
6-8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt and ground pepper to taste
1/3 cup cornmeal
2 cups unsalted beef stock

Sour cream
Chopped red onion
Grated cheddar cheese

1. In a large sauté 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. 2. Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours. 3. Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, onion, cheese and/or cilantro.


Great for a crowd gathered around Sunday football!

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