Slow Cooker Santa Fe Chili

Simply delicious!  It also has the right kick for me. :)  I know you'll enjoy this yummy chili. This recipe makes a lot of chili.  If you can't eat all of it, simply portion it and freeze it.  I sometimes, portion mine into large ziplock bags and freeze it for up to 6 months.  It keeps very well, it thaws out nicely and the great flavors are still there.  Enjoy!
-2 lbs extra lean or lean ground beef
-1 medium onion, finely chopped
-2 (15 oz each) cans dark kidney beans, rinsed and drained
-2 (15 oz each) cans black beans, rinsed and drained
-2 (15 oz each) cans pinto beans, rinsed and drained
-1 (29 oz) can corn, drained
-1 (14.5 oz) can petite diced tomatoes, undrained
-1 (10 oz) can diced tomatoes with green chilies, undrained
-1 1/2 cups original V8 juice
-2 (1 oz each) envelopes ranch salad dressing mix
-2 (1.25 oz each) envelopes taco seasoning
-toppings such as shredded cheddar cheese, sour cream, corn chips, etc
In a large skillet, cook the ground beef and onion until meat is no longer pink.  Transfer mixture and all juices into your large slow cooker. 
Add remaining ingredients, except for toppings.  Give it a good stir.  Cover and cook on low for 5 hours.
Ladle into bowls, tops with preferred toppings, if desired, and enjoy!