Cook ground meat in a large skillet until browned and crumbly. Drain the meat and put it into a 5- to 7-quart slow cooker that is lined with a slow cooker liner or lightly sprayed with non-stick cooking spray.
If desired, puree the salsa in a food processor to avoid chunks. If not, move on to the next step.
Add the diced potatoes, salsa, cream of potato soup and chili powder. If desired, add 1 15.25-oz can of strained black beans and/or 1 12-oz. bag of frozen corn. (You can also add the black beans and corn to individual bowls after the potato chili cooks. The beans can go in at room temperature, but heat the frozen corn before adding it.
Cook in the slow cooker on low temperature for 8 hours, until the potatoes are tender.
Serve with optional shredded cheddar cheese and sour cream on top.