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6-Hour Chili

paflynn's picture
To ensure impeccably fresh meat, we recommend grinding it yourself with an electric meat grinder. Try using boneless chuck with some of the outer fat still attached.
Ingredients
  Salt To Taste
  Ground beef 5 Pound
  Garlic 5 Clove (25 gm), minced
  Yellow onion 1 , chopped
  Tomatoes 1 Can (10 oz), chopped
  Chili powder 8 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 1 Teaspoon
  Ground pepper To Taste
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Beef stock 2 Cup (32 tbs)
  Chopped red onion 1 , grated
Directions

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.

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 manufacturers instructions.

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. Serves 8 to 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
45 Minutes
Cook Time: 
375 Minutes
Ready In: 
420 Minutes
Servings: 
8
Subtitle: 
6-Hour Chili

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