Sara's Beef and Bean Chili

I have cooked this recipe a 100 times- it is so easy and I keep most of the items on hand so I can throw it together at the last minute. I have tried it lots of ways, but the best way is when it cooks on low all day (8-10 hours). I have also cooked it in as short as 2 hours (on high)/ 4 hours (on low). Very easy- very yummy. I usually cook it in my 3 quart crock pot or double it to cook it in my 6 quart crockpot. I forgot to take a picture, so I'll have to add that later.

1 pound ground beef (I have also used ground turkey which is good too)
1 small- medium onion, chopped
1 15 oz. can of corn (undrained)
1/4 cup red wine
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon salt
1 garlic clove, pressed/ minced
1 15 oz. can kidney beans (rinsed, drained)
1 14.5 oz can Mexican style stewed tomatoes with green chilis (undrained)
Grated cheese, sour cream to top with

Brown the beef (or turkey), and pour onto a plate with papertowels to drain the grease. You can cook the onions for a few minutes too if you want. I usually don't and just throw them in the pot. Combine everything else in the crockpot. Stir and cover. Cook for at least 4 hours on low in a 3 quart crockpot. Longer is better. You may just need to add a little water to keep it from drying out if you are using a larger crock pot or cooking for more than 8 hours. Double the recipe and cook in a 6 quart crock pot.