Chili

1 ½ lb beef – browned and drained

1 ½ cup salsa
1 can (15 oz.) light red kidney beans drained and rinsed
1 can (15oz.) dark red kidney beans drained and rinsed
1 can (16oz.) tomato sauce
2 tablespoons chili powder
1 onion chopped
1 cup frozen corn thawed and drained
Cook on low for 6 hours
From the kitchen of Britten Bitner