Spicy Two-Bean Chili

prep time:: 20 min

Makes 11 servings

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It’s wonderful ladled steaming over rice.

ingredients

2 pounds ground beef
3 large onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (14-1/2 ounces) 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
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. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
2
Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Source: Christina Welbourne