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6-Hour Crock Pot Chili Recipe

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This recipe for 6-Hour Crock Pot Chili, by , is from TOP SECRET FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shonna Gaul
Added: Wednesday, February 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. ground beef, 5 garlic cloves, minced, 1 yellow onion, chopped, 1 can (28 oz.) chopped tomatoes with
juices, 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 scallions, grated cheddar cheese (for garnish).

Directions:
Directions:
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.
3. Cover and cook for 6 hours.
4. Skim the fat off the surface of the chili. Ladle the chili into bowls with a scoop of rice on the bottom (if you want rice), garnish with sour cream, chopped scallions, and cheese.




Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I make a double batch if I am having another couple over so that we can have guaranteed left-overs. This always tastes even better the next day!

 

 

 

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