Three-bean Taco Chili

2 lbs. ground beef
2 c. water
16 oz. refried beans
16 oz. kidney beans, rinsed and drained
15 1/2 oz. chili beans, undrained
15 1/4 oz. whole kernal corn, drained
14 1/2 oz. stewed tomatoes
8 oz. tomato sauce
1 c. chunky salsa
1 envelope taco seasoning

In a dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, refried beans, kidney beans, chili beans, corn, tomatoes, tomato sauce, salsa and taco seasoning. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.  Serve with shredded cheese and sour cream.

This recipe went over very well.  It made quite a bit, which was great for leftovers.  I would think this could all be combined in a crockpot on low for 4 hours too.