Spicy Two-Bean Chili

By Bean4bella

Ingredients

• 2 pounds ground beef
• 3 large onions, chopped
• 6 garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup lime juice
• 6 tablespoons cornmeal
• 1/4 cup chili powder
• 4 teaspoons dried oregano
• 3 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons rubbed sage
• 1/2 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• Hot cooked rice
• Shredded cheddar cheese

Preparation

Step 1

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.