This is not really a 'cooking' dish b/c it's more mixing than cooking BUT it's won 2 awards (one in Fairbanks, AK when my daughter entered a chili cook-off and one at company cook-off) and it's been featured in AAA Magazine, Alabama Journey article about college tailgating. I make it for tailgates and serve large crowds or make it at home and freeze leftovers (or serve it later). It makes a 6 qt crockpot full bc of all the ingredients but it freezes well. It can be cooked in the crockpot 4 hours on high or 6-8 hours on low; or it can be cooked in a large pot for 60-75 minutes on simmer.
1Brown ground round; use a potato masher to crumble the beef well (like Taco Bell ground beef). Drain well on paper towels.
2Spray your crock-pot liner with cooking spray (or if using the stove top method, spray large dutch oven). Mix browned beef, beans, (drain and rinse only the black beans to prevent murky look), tomatoes, corn. Stir well. Add the seasoning packets one at a time, stirring well between each addition.
3Crock-pot/slow cooker: Cook on high for 4 hours or low 6-8 hours.
Stove top: bring to a slow bubble and reduce heat to simmer for 45 minutes; stir occasionally to prevent scorching as necessary. Do not cover tightly.
4Serve hot. We like to serve with Fritos Scoops, grated extra-sharp cheese, diced onion, fresh cilantro, sliced avocado,guacamole, chili-con-queso, salsa, (some like taco chips or pita chips also)
This freezes well if you have leftovers. It makes a lot but the colorful ingredients add to the deliciousness