6-Hour Slow Cooker Chili

• 3 pounds Ground Beef
• 2 pounds Ground Turkey
• 1 whole Large Yellow Onion, Chopped
• 5 cloves Garlic (Large Cloves), Minced
• 3 cans (14 Oz. Size) Chopped Tomatoes, With Juices
• 2 cans (14 Oz. Size) Tomato Juice
• 3/4 cups Ketchup
• 2 cups Low Sodium Beef Stock
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Kidney Beans, Drained And Rinsed
• 1/3 cups Cornmeal
• 3 Tablespoons Medium Chili Powder (this Will Be Mild, Add More If You Like More Kick)
• 2 teaspoons Dried Mexican Oregano
• 3 teaspoons Ground Cumin
• 1/4 cups Brown Sugar, Or More To Taste
• Kosher Salt And Freshly Ground Black Pepper, To Taste

1. Notes:
2. Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.
3. This recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.
4. In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours according to manufacturer's instructions. My slow cooker only has a "high" and "low" setting, and I usually cook on high for 5 hours and then turn it to low for the last hour.
5. Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. I also like to serve this chili with Fritos Scoops and some fabulous cornbread muffins.

ground beef, ground turkey, yellow onion, garlic, tomatoes, tomato juice, ketchup, black beans, kidney beans, cornmeal, medium chili powder, oregano, ground cumin, ubc, kosher salt

Taken from tastykitchen.com/recipes/soups/6-hour-slow-cooker-chili/ (may not work)