1 lb. pkg. lean ground beef or ground turkey
1 medium yellow onion
1 clove garlic
1 env. powdered chili mix
2-3 tbsp Worcestershire sauce
3 tbsp. picante taco sauce
2 (15 oz. ea.) cans kidney beans
2 (15 oz. ea.) cans pinto beans
1 (15 oz.) can whole kernel corn
1 (10 oz.) can Rotel tomatoes w/ green chiles
2 tsp vegetable oil

Heat vegetable oil in pan on medium heat. Dice onion and mince garlic, add to pan. Sauté until onion is translucent. Add to Crock-Pot.

Cook ground beef or turkey until it is thoroughly cooked. Add to Crock-Pot (juices and all).

Open all canned items (beans, corn and tomatoes). Do not drain any of the cans, instead add all contents to directly to the Crock-Pot. Stir the contents of the Crock-Pot until everything is nice and mixed.

Add powdered chili mix, Worcestershire sauce, and picante sauce to Crock-Pot. Mix thoroughly. You can add more of the sauces later if the taste is not strong enough for you.

Set Crock-Pot to cook on LOW for 6 to 8 hours, stir occasionally, serve anytime after 1 to 2 hours of simmering.

For added spice, add diced fresh jalapeno or other peppers.

Serve hot, garnish with grated cheese, sour cream, and or lime wedge.

Submitted by: Michael Burns