Simple Chili - cooking recipe

Ingredients

1 lb extra lean ground beef
1/2 cup chopped onion
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 -16 ounce) can kidney beans, rinsed and drained or (15 -16 ounce) can pinto beans, if desired

Preparation

Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
Stir in remaining ingredients except beans.
Heat to boiling, reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans.
Heat to boiling, reduce heat to low.
Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.