The temperature drops and chili just demands to be simmered on the stove, doesn't it?!!
2 pounds lean ground beef
1-1/2 cups chopped onions
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 package (10 oz) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 oz) chopped green chilis
1 tsp ground cumin
1 tsp garlic powder
Tortilla chips, crushed for topping
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Serve desired amount with tortilla chips for topping. Cool any remaining chili; transfer to freezer containers. May be frozen for up to 3 months. To use the frozen chili: thaw in the refigerator. Place in a saucepan, heat through.