Spicy Freezer Chili

Katy found this recipe. A nice soupy chili. Can be thickend when served if you like.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  lb ground beef
• 2  onions, chopped
• 3  garlic cloves, minced
• 2 (15 ounce) cans diced tomatoes (undrained)
• 1 (15 ounce) can tomato sauce
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 2 (15 ounce) cans kidney beans (Kidney black pinto etc.) or 1 1⁄2 cups  dried beans, prepared (Kidney black pinto etc.) or 3 1⁄2 cups  cooked  beans (Kidney black pinto etc.)
• 2  tablespoons cornstarch
• 1⁄4 cup water

Directions

1. PREPARATION: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes. If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well. Uncover and cook for about 10 minutes, until slightly thickened. 8 servings
2. To Freeze: do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer 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.