In a large skillet over medium-high heat, brown the sausage until no longer pink (about 5 minutes). Break up meat into smaller pieces with a spoon as you stir. Drain fat and return sausage to skillet. Add chili seasoning and ¼ cup water to the skillet. Simmer over low heat until water evaporates – about 1-2 more minutes.

Transfer meat to a slow cooker. Stir in cheese, beans and salsa. Cover and cook on HIGH for 1 hour, or until cheese is melted.