1 lb ground beef
1 yellow onion, chopped
1 Tbsp garlic salt
1 Tbsp packed brown sugar
2 (14oz) cans diced tomatoes, not drained
1 (15oz) can tomato sauce
1 Tbsp chili powder
1 tsp ground cumin
1/4 tsp crushed red pepper
1 (15oz) can pinto beans, drained
1 (15oz) can red kidney beans, rinsed and drained
* In a large saucepan, brown beef with onion and add remaining ingredients. Bring to a boil, cover and simmer on low 15 minutes. Cool completely in refrigerator. Place in freezer bags and label. Freeze up to 3 months.
*To Serve: allow to thaw at room temp for about 30 minutes. Place chili in sauce pan with 1/4 cup water and cook on medium until heated through, stirring occasionally.
Liked this recipe? Try the Slow Cooker Cincinnati Chili
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