Spicy Two-Bean Chili - cooking recipe

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 1/2 ounce) 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

Preparation

In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; 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 approximately 8 hours.
Serve over rice (optional); sprinkle with cheese.