Slow-Simmered Tex-Mex Chili

1 pound ground beef round
1 1/2 cups finely chopped onions
1 clove garlic, minced
1 can (15 ounces) reduced-sodium tomato sauce
1 cup reduced-sodium salsa
1 1/2 tablespoon chili powder
1 tablespoon cider vinegar
1/2 tablespoon packed brown sugar
2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
3 cans (15 ounces each) no-salt-added kidney beans,
rinsed and drained
2 cups frozen whole kernel corn

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 Crock-Pot 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.
Serves 6.