Brown the meat and then add onions, garlic and tomatoes and cook for about 8 minutes or until the onions are just soft.
Transfer everything to slow cooker and pour in 300ml water. Stir, then add chillies, oregano, chilli powder, paprika, cumin, Tabasco Sauce and salt and pepper. Cover and cook for 3 - 4 hours on low or 6 - 8 hours on high. Stir through the cornmeal/polenta for the last hour of cooking. The chilli should be rich and thick. Serve with rice and red kidney beans.
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