- 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
- 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. Yield: 11 servings.
Reviews for Spicy Two-Bean Chili
"We did not care for the texture and taste the cornbread added to this chili. The chili is also way too thick. The addition of spices such as oregano & sage just did not add a good taste to it - it seemed like there were too many competing flavors."
"This is a great alternative to traditional chili beans. The green chiles and spices really add to the recipe."
"This two bean chili is excellent and really easy to make. It's a keeper and one we'll be making many more times, as my family absolutely loves it."