Chili Burgers

1 lb. ground beef
1 large onion, chopped
1 (16 oz.) can kidney beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes, undrained
1 (14 1/2 oz) can beef broth
1 Tbsp. chili powder
1 (8 oz) can tomato sauce
1/2 tsp. garlic powder
1/2 tsp. dried basil

Burgers:
1 egg
1/2 c. soft bread crumbs
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1 lb. ground beef
4 hamburger buns
Chopped onion
Shredded Cheddar cheese

For chili, in Dutch oven cook beef and onion over medium heat until heat is no longer pink; drain. Stir in remaining ingredients. Bring to boil; reduce heat. Simmer, uncovered, for one hour. For burgers, in large bowl combine egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties. Grill, covered, over medium heat for four – five  minutes on each side or until meat is no longer pink. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili. Makes four servings.

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