One of the best cold-weather comfort foods ever made! This chili recipe adds a little kick to your tastebuds! The hearty ingredients will make everyone come running and the ingredients are great for those on Atkins or other low-carb diets! Of course, for the rest of us, throw in a piece of cornbread and you are in chili heaven!

1 jar (16 oz) Pace Chpotle Salsa
1 cup water
2 Tbsp chili powder
1 large onion, chopped (about 1 cup)
2 pounds beef for stew, cut into 1/2-inch cubes
1 can (19 oz) red kidney beans, rinsed and drained
Shredded Cheddar cheese (optional)
Sour Cream (optional)

1. Stir the salsa, water, chili powder, onion, beef and beans in a 3 1/2 quart slow cooker.

2. Cover and cook on LOW for 8-9 hours (or on HIGH for 4-5 hours), until the meat is fork-tender. Serve with cheese and sour cream.

TIPS: For flavor-full muffins, use your favorite mix and replace the milk with your favorite stock.