In a large pot, over medium-high heat, cook ground beef and chopped onions until beef is browned and onions are translucent. Drain any excess fat and season with salt and pepper to taste.

To the beef, add in the undrained cans of Rotel and beans. Stir together to combine.

Bring to a simmer, reduce heat and continue to simmer for 30 minutes, stirring occasionally. Adjust seasonings to taste. Add beef broth, until chili reaches desired consistency.

Serve half the soup topped with shredded cheddar cheese and/or sour cream. Over the top of chili dogs or Fritos. Or my favorite option, with a cinnamon roll!

With the second half of the soup: Allow to cool slightly before spooning into a freezer safe container. Write the following instructions:

Chili

__/__/__ (Date)

*Thaw Overnight in the Fridge

*Reheat in Crockpot, on Stove, or in Microwave

*May need to add splash of beef broth if soup becomes to thick

Place prepared container in the freezer for a meal at a later time.