This tastes even better the second day over a tortilla!
2 pounds cooked & drained ground beef, venison or bison
1 minced onion
3 chopped jalapenos (less or more to taste)
14 ounce can petite diced tomatoes
14 ounce can black beans
14 ounce can dark kidney beans
14 ounce can yellow corn
1 packet ranch salad dressing seasoning
1 packet taco seasoning
2 teaspoons cumin
1 & 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon Frank's hot sauce (less or more to taste)
2 to 3 cups beef broth
Add the cans of beans and vegetables including any juices in the cans.
Add all of the seasonings and the broth, stirring well to mix.
Cook on low for 6 to 8 hours.
Serve with a little shredded cheese, dollop of sour cream and a little pico de gallo on the top of each bowl. Be sure to have plenty of corn chips, too!