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.