Instructions
Transfer browned beef to a 6 quart slow cooker, along with tomatoes, onions, carrots, barbecue sauce, chili powder, vinegar, molasses, paprika,
allspice, and cloves; mix well. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours, until vegetables are tender. About 20 minutes before the cooking time is up, slowly stir in cornmeal. Cook
until thickened on high, about 15 minutes. Serve topped with sour cream.
Nutritional information per serving (about 1 cup of chili with 1 tablespoon sour cream): 279 Cal, 9 g Fat, 4 g Sat Fat, 1 g
Trans Fat, 54 mg Chol, 414 mg Sod, 31 g Carb, 7 g Fib, 21 g Prot, 129 mg Calc. Light points: 6
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