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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 11 |
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This recipe comes from Country Woman Magazine. Lime juice and black beans gives a usually traditional dish an un-traditional twist! Try the chili served over rice for a satisfying meal. Ingredients:
2 lbs ground beef |
3 large onions, chopped |
6 garlic cloves, minced |
2 (16 ounce) cans kidney beans, rinsed and drained |
2 (15 ounce) cans black beans, rinsed and drained |
2 (10 ounce) cans diced tomatoes and green chilies, undrained |
1 (14 1/2 ounce) can chicken broth |
1/2 cup lime juice |
6 tablespoons cornmeal |
1/4 cup chili powder |
4 teaspoons dried oregano |
3 teaspoons ground cumin |
2 teaspoons salt |
2 teaspoons rubbed sage |
1/2 teaspoon white pepper |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
hot cooked rice (optional) |
shredded cheddar cheese |
Directions:
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt. slow cooker.
3. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
4. Cover and cook on low for approximately 8 hours.
5. Serve over rice (optional); sprinkle with cheese.
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