Six Can Slow Cooked Chili

1/4 cup cornmeal
1 teaspoon paprika
1/2 cup barbecue sauce
1 (28 ounce) can whole tomatoes with juice, cut up
2 (15 ounce) cans chili without beans
1 (15 1/2 ounce) can pinto or dark or light red kidney beans with juice
1 (15 ounce) spicy chili beans with juice
1 can condensed French onion soup

In a large crock pot, combine all ingredients; mix well. Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW for 8 to 9 hours.

NOTE: For hotter chili flavor, add 2 teaspoons chili powder.