Texas Stew

Texas Stew 1-1/2 pounds ground beef 1 medium onion, chopped 1 can (15-1/2 ounces) hominy, drained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) sliced carrots, drained 1 can (15 ounces) sliced potatoes, drained 1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce) 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup water 1 teaspoon beef bouillon granules 1/2 teaspoon garlic powder Chili powder to taste Dash Worcestershire sauce Dash hot pepper sauce In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.