Ingredients
2 lb ground beef
2 c. chopped sweet onion
2 cloves minced garlic
2 can tomato sauce (15 oz.)
32 oz. salsa (28-32 oz.)
4 Tbsp chili powder
2 Tbsp cider vinegar
2 Tbsp brown sugar
4 tsp worcestershire sauce
1/2 tsp ground black pepper
3 can rinsed kidney beans (15 oz.)
2-1/2 c. frozen corn
splash tobasco
sprinkle of hot sauce
sprinkle of cayenne pepper
Directions
Place the beef, onions and garlic in a large no-stick skillet.
Cook over medium-high heat until browned and the vegetables are tender. Drain.
In a 6-quart Crock Pot or other stir together the tomato sauce, salsa
Stir in chili powder, vinegar, brown sugar, Worcestershire sauce and pepper.
Stir in beef mixture, beans and corn. Cover and cook on low for 7 to 9 hours.
*Excellent served over white rice and crumbled corn bread topped with a bit of honey