6-Hour Chili —

ingredients:

5-lb. ground beef
5 garlic gloves, minced
1 yeloow onion, chopped
1 can (28 oz.) chopped tomoatoes, with juice
6-8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt ans freshly ground pepper, to taste
1/3 cup cornmeal
2 cups unsalted beef stock
Sour cream, chopped red onion, grated cheddar chese and/or cilatro for garnish

directions:

In a large, heavy saute pan over medium-high heat, brown halkf the beef, about 10 minutes. Using a slotted spood, transfer beef to a slow cooker. Repeat with remaining beef. Add garlic yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to slow cooker and stir to blend. Cover and cook 6 hours according to manufacturer's instructions. Skim fat off surface of chili. Ladle chili into warmed bowls and garnish with sour cream, red onion, cheese, and/or cilantro. Serves 8-10.

Source: Williams-Sonoma / Thanksgiving 2004