1 onion, chopped
1 pkg chili seasoning
1 (15.5 oz) can pinto beans, rinsed & drained
1 (15.5 oz) can kidney beans, rinsed & drained
1 (14.5 oz) can diced tomatoes (do not drain)
1 (40 oz) can tomato juice
2-3 tbls brown sugar
Brown beef and onions, draining off excess fat. Add chili seasoning and mix well. Add remaining ingredients and bring to a boil. Reduce heat and simmer at least 30 minutes. Serves 6-8.
Freezer Method: Prepare chili according to above instructions. Let cool completely. Ladle soup into gallon freezer bags. Remove all air, seal, and freeze.
Serving Day: Thaw chili 24 hours before serving. Pour into dutch oven and heat until hot.