1/4 c. cornmeal
1 tsp. paprika
1/2 c. prepared barbecue sauce
28 oz. can (3 cups) tomatoes, undrained, cut up
2 (15 oz.) cans chili without beans
15.5 oz. can pinto beans, undrained or 15.5 oz. can kidney beans, undrained
15 oz. can caliente style chili beans, undrained
10.5 oz. can condensed French onion soup

In slow cooker, combine all ingredients; mix wel. Cook on high setting for 2 to 4 hours to allow flavors to blend. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours.

TIP: For hotter chili flavor, 2 teaspoon chili powder can be added.