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Crock Pot Chili
corn oil
2 medium onions (yellow preferred)
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1 10 oz can dark kidney beans
1 10 oz can black beans
16 oz tomato sauce
1 10 oz can diced tomatoes
1 10 oz can white corn
dash of cinnamon
1 tablespoon peanut butter blended with hot water
6 oz can chopped chilies
hot sauce to taste
Directions:
Saute the onions with half the chili powder, cumin and coriander in the corn oil.
Dump everything into a 3 quart crock pot and add water.
Cook on low heat for about 8 hours.
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