In a large soup pot sauté ground beef with onion.
Cook until meat is cooked medium – slightly pink and the onions are translucent.
Then add taco seasoning, cumin, chili powder and garlic.
Mix until all spices are incorporated throughout.
Add your frozen chili, water and beans let simmer about 30 minutes on medium-low heat with no cover.
It is dry here in NM so the water evaporates quickly – I like the chili thick and not too runny!
Serve with Fritos, cheese, shredded lettuce, diced tomatoes, sour cream, and scallions.
The chili is also great all my itself!
