2 lb. cooked hamburger (leave in bigger chunks; do not crumble)
1 large onion, chopped
2 (15 oz. ea.) cans kidney beans with juice
2 (15 oz. ea.) cans stewed Italian tomatoes with juice
2 (6 oz. ea.) cans V8 tomato juice
1 cup beef broth
2 heaping tbsp. chili powder (I use Gebhardt brand)
salt, pepper and garlic salt, to taste

Prepare Crock-Pot with non-stick cooking spray (Pam). In a skillet, brown hamburger with a little olive oil. Put hamburger into Crock-Pot with juices. Add remaining ingredients.

Cook on HIGH for 4 hours or on LOW for 7 to 8 hours.

Makes approximately 6 to 8 servings.

Submitted by: Butch B.