1 (14 1/2-ounce) can no-salt-added tomatoes, chopped
2 (8-ounce) cans no-salt-added tomato sauce
2 1/2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
How to Make It
Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.
To Freeze: Place 3 cups chili in each of 4 labeled airtight containers. Freeze up to 3 months.
To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.