Recipe for Six-Can Slow Cooked Chili 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/4 cup Cornmeal
1 tsp Paprika
1/2 cup Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 can Chili without beans, 15z ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
Instructions:
Instructions: 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.

One-Dish Meals.

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