Ingredients
2 pounds ground beef3 large onions, chopped6 garlic cloves, minced2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) black beans, rinsed and drained2 cans (10 ounces each) diced tomatoes and green chiles, undrained1 can (14-1/2 ounces) chicken broth1/2 cup lime juice6 tablespoons cornmeal1/4 cup chili powder4 teaspoons dried oregano3 teaspoons ground cumin2 teaspoons salt2 teaspoons rubbed sage1/2 teaspoon white pepper1/2 teaspoon paprika1/2 teaspoon pepperHot cooked riceShredded cheddar cheese
Preparation
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings.
Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.
