Spicy Two-Bean Chili

This recipe comes from Country Woman Magazine. Lime juice and black beans gives a usually traditional dish an un-traditional twist! Try the chili served over rice for a satisfying meal.

• Ready In: 8 hrs 20 mins
• Serves: 11

Ingredients

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