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This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw
If you are making the chili to freeze then do not add in the water and cornstarch
1 pound lean ground beef
2 medium onions, chopped
6 large garlic cloves, minced (garlic lovers can use more!)
1 tablespoons crushed chili flakes, or to taste
2 (14 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) cans tomato sauce
1 cup beef broth
1 tablespoon chili powder, or to taste
2 teaspoons ground cumin
2 teaspoons seasoned salt, or to taste
2 (15 ounce) cans red kidney beans, rinsed and drained
fresh ground black pepper, to taste
2 tablespoons cornstarch
1/4 cup water
Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.
Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.
Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.
Reduce heat to low cover and simmer uncovered for 50-60 minutes.
If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.
If you are making the chili to freeze; do not add cornstarch and water. Cool
Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.
Divide in plastic containers and freeze until solid.
To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).