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Suzanne Maschmeyer

Crockpot Chili

A salute to her father’s chili
Suzanne notes that her father’s chili often had a “secret ingredient”

4 pounds ground beef, browned and chopped into small clusters of meat, drained

2 large (28‐32 oz.) cans tomato sauce

1 regular size (15 oz.) can tomato sauce

2 cans chili beans

1 packet of chili powder

1 whole peeled onion

Salt and pepper to taste

Optional 1 can 6 oz. tomato paste

Optional about a cup of water if needed

1. Add all ingredients to a 5 quart slow cooker/crock pot.

2. Cook chili on high for up to 4 hours.

3. Remove onion before serving.