8 Hour Chili

I found this recipe on a web site and truly loved it. I hope you do too!

5 lb. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped tomatoes with juices
10 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Kosher Salt and freshly ground pepper, to taste
1/3 cup cornmeal
1 bay leaf
1 small can of green chiles
2 cups unsalted beef stock
3 Tbsp of Cholula's Garlic Chili Powder
1 Tbsp red chinese chili paste (the one with the rooster on it) *optional

Sour cream, chopped red onion, grated, cheese and/or chopped fresh
cilantro
for garnish
Directions:

In a large saute 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. Serves 8 to 10.

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