• Cooking Time:
  • Servings: 8- 10
  • Preparation Time:


To ensure impeccably fresh meat, we recommend grinding it yourself with an electric meat grinder. Try using boneless chuck with some of the outer fat still attached.


  • 5 lb. ground beef
  • 5 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 can (28 oz.) chopped tomatoes with
  • juices
  • 6 to 8 Tbs. chili powder
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • Salt and freshly ground pepper, to taste
  • 1/3 cup cornmeal
  • 2 cups unsalted beef stock
  • Sour cream, chopped red onion, grated,
  • cheddar cheese and/or chopped fresh cilantro
  • for garnish


  • In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes.
  • Using a slotted spoon, transfer the beef to a slow cooker.
  • Repeat with the remaining beef.
  • Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend.
  • Cover and cook for 6 hours according to the manufacturers instructions.
  • Skim the fat off the surface of the chili.
  • Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.

Categories: Beef  Chili  Crock-pot  Dinner  Main Dish 

Author Credit: Williams-Sonoma Kitchen

© 2006-2017 BakeSpace, Inc. All Rights Reserved