Crock Pot Chili

Ingredients

• 2 lbs ground beef
• 1 teaspoon cumin
• 1 tablespoon garlic salt
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (16 ounce) can dry northern white beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 (15 3/4 ounce) can corn
• 2 cups water
• 1 (8 ounce) can spicy tomato sauce (the one I'm thinking of is in a yellow can with a duck on it?)
• shredded cheddar cheese
• sour cream

Directions

1. 1

   In a skillet, cook beef with cumin and garlic salt over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Add the entire can of corn, undrained, water & spicy sauce only during the last half hour.

2. 2

   Garnish with cheese and sour cream if desired.