The cornmeal in this recipe thickens up the chili for an authentic, slow-cooked flavor in a fraction of the time. Serve this in crusty bread bowls to accompany Sunday football over brown rice for Sunday dinner!

Get:

- 2 slices bacon, cut into 1/4-inch strips
- 2 pounds lean ground beef
- 1 vidalia onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons paprika
- 1 1/2 teaspoons ground cumin
-1 1/2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 cups water
- 2 tablespoons fine cornmeal
- 1 1/2 tablespoons apple cider vinegar

Prepare:

In a deep pot or Dutch oven, brown bacon over medium heat (about 4 minutes). Add lean ground beef, onion, garlic, paprika, cumin, oregano, cayenne and salt. Cook until beef is browned (about 10 minutes).

Add water, cornmeal and vinegar to pot. Bring to a boil.

Reduce heat to simmer, and simmer until chili thickens, about 20 minutes. Stir occasionally.

Serve over rice or with crusty bread!