Instructions: Place the beef, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the beef with a spoon, until the beef is browned and the vegetables are tender. Drain the mixture in a strainer or colander, then transfer it to a large plate lined with paper towels. Blot the top of the mixture with additional paper towels, then return it to the skillet.

In a 6-quart crockpot or other slow-cooker, stir together the tomato sauce, salsa, chili powder, vinegar, brown sugar, Worcestershire sauce and pepper. Stir in the beef mixture, beans and corn. Cover and cook on the low heat setting for 7 to 9 hours.

Think ahead: Cover and store any leftover chili in the refrigerator for up to 4 days for a speedy lunch or supper.

This recipe yields 6 servings.

Comments: Enjoy having a hot meal waiting for you when you come home from work. To keep early morning meal preparation to a minimum, cook the meat mixture the night before and refrigerate it. Then, in the morning, just add it to the slow-cooker with the other ingredients.

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