Ingredients

• 1 ½ lb ground beef
• 1 (1 oz) packet taco seasoning mix
• 1 (15.25 oz) can Southwestern corn with peppers
• 1 (15.5 oz) can hominy
• 2 (10 oz) cans diced tomatoes with green chilies
• 1 can chili beans in sauce (15–16 oz)
• 1 can red kidney beans (15–16 oz)
• 1 (10 oz) can mild enchilada sauce
• Chopped fresh cilantro (optional for serving)

Steps

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, until no pink remains. Stir in taco seasoning; remove meat from pan. Drain corn and hominy.
2. Combine all ingredients in slow cooker. Cover and cook on HIGH 3–4 hours (or LOW 6–8 hours) until beef is 160°F. Serve topped with cilantro, if using.
Chef's Tip: Short on time? Brown meat and assemble chili in a large stockpot; simmer 18–20 minutes on your stovetop until beef reaches 160°F.

Ingredients

• 2 tablespoons canola oil
• 1 lb beef for stew
• 8 oz bulk hot Italian sausage
• 1 ½ cups diced onions
• 1 (28 oz) can crushed tomatoes
• 1 can great northern beans (15–16 oz)
• 1 can red kidney beans (15–16 oz)
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon pink (or kosher) salt

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut beef into 1-inch chunks (wash hands). Place oil in pan, then add beef in single layer; cook 1–2 minutes, turning to brown all sides. Remove beef from pan.
2. Add sausage to same pan; cook 4–5 minutes, stirring to crumble meat, until no pink remains.
3. Combine remaining ingredients in slow cooker; stir in beef and sausage. Cover and cook on HIGH 3–4 hours (or LOW 6–8 hours) until beef is tender and sausage is 160°F. Serve.