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Ingredients
- 2 pounds lean ground beef
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1 can chopped tomatoes, with juices (28 oz.)
- 4 Tablespoons chili powder (6 to 8)
- 2 tsp. dried oregano
- 1 tablespoon ground cumin
- Salt and freshly ground pepper, to taste
- 1/3 cup cornmeal
- 2 cups low sodium beef broth
- Sour cream, chopped red onion, grated,
- cheddar cheese and/or cilantro for garnish
Details
Servings 8
Preparation
Step 1
1. 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.
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 according to the manufacturer's instructions.
3. 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.
Notes: This was great! Nice meal to come home to at the end of a workday. used 2 lbs ground beef, a bit less chili pow\der, and more cumin.
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