Recipe - Six-Can Slow Cooked Chili

One fourth cup Cornmeal
1 teaspoon Paprika
One half cup Barbecue sauce
28 ounce Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 ounce Pinto beans or dark or
Light kidney beans w/juice
15 ounce Chili beans w/juice
1 cn Condensed french onion soup

In 3One half to 4qt 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 &
OneDish Meals.

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