Add the ground beef to a large pot over medium-high heat. Cook the beef, while breaking it up, until well browned, about 10 minutes.
Add the tomatoes, bell peppers, onion, jalapeno, garlic, oregano, cumin, 2 tsp salt, and 1/2 tsp freshly ground black pepper to the pot and stir to combine.
Stir together everything in the pot until well combined then transfer the contents of the pot to a 6-quart slow cooker.
Place a lid on slow cooker and cook on LOW heat for about 9 hours.
After 9 hours take the lid off the slow cooker then use a ladle to stir the chili and break up the tomatoes.
Stir in the cornmeal until well combined then continue to cook the chili in the slow cooker on LOW heat with the lid off, stirring occasionally, until thickened, about 30 more minutes.
Taste the chili and season with additional salt & pepper if necessary.
20 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment