crock pot chili
2 lb. organic ground beef
3 organic garlic cloves, minced
1 organic yellow onion, diced
1 can (28 oz.) organic crushed tomatoes with juices
2 cans (15 oz.) organic red kidney beans, drained and rinsed
2T organic tomato paste
4 t chili powder
1 t dried oregano or 2 large sprigs fresh
1 t ground cumin
3 t cornmeal
1 cup organic beef or chicken stock
salt and freshly ground pepper, to taste
organic sour cream, shredded cheddar cheese and chopped fresh cilantro for garnish
in a large sauté pan over medium-high heat, brown the beef, about 10 minutes. using a slotted spoon, transfer the beef to a slow cooker.
in a small bowl, combine spices, salt, pepper and cornmeal. add the garlic, onion, tomatoes with juices, beans, tomato paste, cornmeal-spice blend and stock to the slow cooker and stir to blend.
cover and cook for 6 hours. ladle the chili into warmed bowls and garnish with sour cream, cheese and/or cilantro.
adapted from williams-sonoma’s 6-hour chili