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1
Prepare a large slow cooker by spraying the crock with nonstick spray.
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2
In a large skillet, work in batches and brown beef on 1 or 2 sides, making sure not to cook all the way through.
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3
Each batch should sear in the skillet for about 2 minutes total.
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4
Once beef is finished, place in the slow cooker.
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5
Saute the onion in vegetable oil until just soft, about 3 minutes.
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6
Add in the garlic, chiles and Rotel, scraping any browned bits off the skilled with a wooden spoon.
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7
Stir in the rest of the ingredients except the corn meal; combine well.
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8
Pour over beef in the slow cooker and stir.
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9
Cook on low for 6 hours.
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10
At the 6-hour mark, lift the lid and stir well.
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11
If you used dried chipotle chiles, take them out of the slow cooker at this time and remove the stem and seeds, returning the flesh to the cooker.
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12
Turn the slow cooker to warm and stir in the corn meal.
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13
This will help thicken the chili.
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14
Prepare your side dishes, toppings or anything youd like to serve with the chili at this point.
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15
Once any rice, cornbread, etc.
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16
is finished, the chili should be thickened.
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17
If its still too thin for your taste, stir in an additional tablespoon of cornmeal and let sit for 10 more minutes.
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18
Serving ideas: Cornbread, rice, Fritos.
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19
Topping ideas: Scallions, diced onions, or cheese
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20
Recipe adapted from Food Network.
