Easy Slow-Cooker Chili
1 lb. ground beef, browned and drained well
1 can light red kidney beans, drained and rinsed
1 can dark kidney beans, drained and rinsed
2 cans (8oz. each) tomato sauce
2 Tbsp. chili powder
2 Tbsp. ground cumin
1 ½ - 2 cups medium chunky salsa (use your favorite blend)
1 softball-sized yellow onion, roughly chopped
2 cups frozen corn
Shredded sharp cheese, optional
Sour cream, optional
Mix everything except cheese and sour cream into large slow-cooker. Cook on low 5-6 hours or on high 3-4 hours. Just before serving top with cheese and/or sour cream.
Tip: Make a double batch. It will still cook in the same amount of time and you’ll have an entire meal ready when you need it. Freeze it for up to 3 months.