Prep: 20 minutes, Cook: 6 to 8 hours on low, or 3 to 4 hours on high, Makes: 8 to 10 servings.
2 lbs.ground chuck
1 C. chopped onion
2 (15 or 15 3/4 oz.) cans. chili beans with chili gravy, undrained
1 16oz. jar thick and chunky salsa
1 16oz. can. refried beans
1 12oz. can beer or 1 14oz. can. beef broth
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 Tbsp. lime juice
In a large skillet cook ground chuck and onion until beef is brown and onion is tender.leaving some of the meat in larger pieces. Drain off fat.
Spoon beef mixture into a 5 to 6 quart slow cooker. Stir in undrained chili beans, salsa, refried beans, beer, chili powder and cumin.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in lime juice at the end of cooking.
Top with sour cream, cheese and crackers.