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    6-Hour Chili


    Source of Recipe


    the web

    List of Ingredients




    5 lb. ground beef
    5 garlic cloves, minced
    1 yellow onion, chopped
    1 can (28 oz.) chopped tomatoes with
    juices
    6 to 8 Tbs. 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 cilantro for garnish

    Recipe



    In a large, heavy 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.

    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 according to the manufacturer’s instructions.

    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.

 

 

 


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