Title: Six-Can Slow Cooked Chili
Categories: Chili, Crockpot
Yield: 8 Servings

1/4 c Cornmeal
1 ts Paprika
1/2 c Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
1 cn Condensed french onion soup

In 3-1/2 to 4-qt slow cooker, combine all ingredients; mix well. Cover,
cook on high setting for 2 to 4 hours or until thoroughly heated. Or cover
and cook on low setting for 8 to 9 hours. Source: Country Casseroles &
One-Dish Meals.

Posted to MM-Recipes Digest V4 #124 by novmom@juno.com (Angela Gilliland)
on May 04, 1997