1 lb bacon, chopped
1 lb lean ground beef
1 medium red bell pepper, chopped (1 cup)
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28 oz) fire roasted crushed tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 cup frozen sweet corn
1/2 teaspoon salt
2 tablespoons chili powder
Toppings, as desired:
Sour cream
Shredded Cheddar cheese
Chopped onion
Chopped fresh cilantro leaves
Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker. Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.