2-3 Tb olive oil
2 lb extra lean ground beef
2 large cloves of garlic, minced
3 cups of onion, coarsely chopped
1 tsp cumin powder
1 tsp dried oregano
1 stick cinnamon, broken in half
2 bay leaves
1-1/2 tsp pepper powder
1 tsp salt or to taste
1 can red kidney beans (drained well)
1 cup fresh cilantro leaves, minced
1 Tb yellow cornmeal
Garnishes: grated cheddar cheese, finely chopped onions
Put all the ingredients, except for the cornmeal and garnishes, in a crock pot, stir well and let cook for 8-10 hours.
If the chili is too runny, stir in cornmeal 1/2 hour before serving. Correct seasoning if desired.
Before serving, remove the bay leaves and the cinnamon sticks. Stir in the cilantro.
Serve chili in a bowl with grated cheese and finely chopped onion on top.