4 pounds ground beef
4 cloves garlic, finely minced
1 large onion, chopped
1 can (4 ounces) chopped mild green chile peppers, undrained
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can black beans DRAINED
4 tablespoons chili powder
1 teaspoon ancho chili powder, optional
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper
1/2 cup water or beef broth
2 tablespoons cornmeal
1 or 2 (or 3 for the brave) seeded, diced jalapeno peppers (optional)
sour cream with snipped chives (optional)


Cook the ground beef In a large skillet over medium-high heat. Brown the ground beef and break up any chunks into smaller pieces. 4 pounds is a lot of ground beef so it will have to be done in batches, draining the grease between the batches.

Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, diced jalapeno peppers (if using) tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine.
Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Top the chili any way you like with toppings such as sour cream with chives, shredded cheddar, diced green onion etc. Serve with cornbread, or, tortilla chips with guacamole or salsa etc. Enjoy!

Serves 8 to 10

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