1 1/2 to 2 lb. ground beef
1 jar Pace Picante sauce, medium
1 (15 oz.) can diced tomatoes
1 (15 oz.) can kidney beans
1 (15 oz.) can white and yellow corn
1 large yellow onion, diced
2 to 3 fresh jalapenos, sliced
2 to 3 cloves garlic, minced
1/2 can medium to dark beer (your choice)
2 tbsp. Worcestershire sauce
1 pkg. William's chili mix (or your favorite chili seasoning)
salt and pepper, to taste

Suggested Toppings:

shredded Monterey Jack cheese
saltines
dairy sour cream

Turn Crock-Pot on low, add picante sauce, diced tomatoes, beans, and corn. Cover and leave alone.

Dice onion, slice jalapenos, and mince garlic... add to Crock-Pot (jalapeno seeds and pith included), cover and leave alone.

Brown ground beef in pan or pot on low temp, when halfway browned add Worcestershire sauce, chili mix and a dash of salt and pepper.

After meat is browned, add to Crock-Pot, grease and all, along with the beer. Cover and leave alone on low for 4 to 5 hours, stirring once or twice per hour.

Enjoy!

Submitted by: Mudd E Bill