#1325 - Chili Baked Potatoes

(by Shirley McNevich)

large baking potatoes
1 bag shredded cheddar cheese
1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Wash potatoes and poke them with a fork. Bake the potatoes at 400 degrees for 1 hour. Place baked potatoes on serving plates. Cut potatoes in half, drizzle with chili, and sprinkle with shredded cheddar cheese. Serve with sour cream if desired.