With football season right around the corner, I wanted to try out this new chili recipe. It didn't disappoint!
Ingredients:
2 pounds ground beef
2 cloves garlic, finely minced
1 large onion, chopped
1 can (4 ounces) chopped mild green chile peppers, undrained
3 cans (14.5 ounces each) diced tomatoes, undrained
4 tablespoons chili powder
1 teaspoon ancho or cayenne chili powder, optional
1 teaspoon ground cumin
3 teaspoon of sugar
2 tablespoons of tomato paste
1 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper
1 can of beef broth
2 tablespoons cornmeal
Preparation:
In a large skillet over medium-high heat, cook the ground beef, stirring and breaking up large chunks, until no longer pink. You will probably need to brown the beef in batches. Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine. Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Serve with shredded cheddar cheese, sour cream, cornbread and a tossed salad.
Serves 8 to 10.