Crock-Pot Chili

Crock-Pot Chili
(A sincere thanks to my sister Katy who shared this recipe)

1 lrg onion, diced
1 lb ground beef
1 can (28 oz) diced tomatoes, undrained
Approx. 20 oz kidney beans, partially drained
(They used to make a 20oz can, no you have to do it yourself)
1 tsp salt
dash of pepper
1 ½ tsp chili powder
1 tsp cumin
½ cup ketchup
cheddar cheese, shredded

Brown hamburger with onion, drain. Put all ingredients in a slow cooker; stir thoroughly. Cook on high 5 to 6 hours. Garnish each serving with cheese. Makes 4 to 6 servings.

*As good as this is the day you make it, it’s even better re-heated the next day. I really like chili and have a few recipes that I make, but this is my favorite.