Makes 12 cups

Ingredients

• 2 lbs lean ground beef
• Oil for frying
• 1/3 cup minced onion
• 1 Tbsp minced garlic
• 1 Tbsp chili powder
• ½ tsp cayenne pepper
• 1/2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tsp salt
• 1 can no-salt diced tomatoes
• 1 Tbsp brown sugar
• 1 1/2 tablespoons white vinegar
• 1 can kidney beans, drained
• 2 cups frozen corn kernels
• Green onions and fresh cilantro to garnish

Directions

• In a heavy-bottom skillet over medium-high heat, brown beef in 2 batches, making sure you get a nice dark brown color on the meat. Transfer meat to the slow cooker.
• Let the skillet cool slightly, reduce heat to medium-low. Add oil, then add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.
• Add the spices and cook another minute. Add the tomatoes, brown sugar and vinegar and bring to a simmer.
• Add to slow cooker, stir and turn to low heat.
• Cook for 4-5 hours, stirring halfway, until meat is tender and sauce is thickened. Add corn and beans, cook another hour.
• Serve with thinly sliced green onions and cilantro leaves.