Slow Cooker Savory Chili

This hearty chili is on the thicker side. Stir in water after cooking to desired consistency.

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Ingredients:

• 2 28-ounce cans black beans, white beans, or kidney beans, rinsed and drained
• 3 large onions, chopped
• 6 to 8 cloves garlic, minced
• 4 tablespoons olive oil, unsalted butter, or bacon drippings
• 2 pounds cubed stew beef or skinless, boneless chicken
• 1 14- or 14.5-ounce can chicken broth
• 2 14- or 14.5-ounce cans diced tomatoes AND
• 1 small can red or green chili peppers, about 5 to 7 ounces
• juice of 2 limes
• 6 tablespoons cornmeal
• 4 tablespoons chili powder
• 1 tablespoon ground cumin
• 4 teaspoons dried oregano, crushed
• 2 teaspoons dried sage, crushed
• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika (Spanish smoked paprika preferred)

Method

Place the beans in a large slow cooker (crock pot). In a Dutch oven saute the onions and garlic in the olive oil, butter, or bacon drippings until the onions are translucent. Add the cubed stew beef or cubed chicken and brown on all sides. Add the chicken broth, diced tomatoes, red or green chili peppers, lime juice, cornmeal, chili powder, cumin, oregano, sage, salt, white pepper, black pepper, and paprika. Stir and combine well. Pour the onion and beef (or chicken) mixture into the slow cooker (crock pot) and stir to combine with the beans. Cover and set to low heat, and cook for 8 to 10 hours.

Notes: Serve over hot cooked rice. Top with shredded cheddar cheese. Serve with a tossed salad and Italian bread.

Number of servings: 6 to 8

Submitted By: Lesley Pew
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