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© Meredith Corporation. All rights reserved. Used with permission.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add beef; cook, stirring occasionally, for 8 minutes, draining any accumulated fat. Remove beef to slow cooker; reduce heat to medium. Add the remaining 1 teaspoon oil to the pan; add garlic and onion and cook, stirring, for 2 minutes. Stir in 3 tablespoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook 1 minute, stirring constantly.
Scrape skillet contents into slow cooker and add corn and 3 3/4 cups water (enough to cover by 1 inch). Cover and cook on High for 4 hours or on Low for 6 hours.
When there is 1 hour cook time remaining, stir together cornmeal and 3 tablespoons water. Stir cornmeal paste, remaining 1 teaspoon chili powder, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne into cooker; cook for 1 more hour or until thickened. Garnish with sour cream, avocado and cilantro, if desired.