2 lbs. beef chuck, cut into 1/2" cubes
3 tbsp. vegetable oil
1 c. chopped onion (1 lg.)
2 cloves garlic, finely chopped
1 (16 oz.) can no salt added whole tomatoes, broken up, drained & juice reserved
Cold water
1 (6 oz.) can no salt added tomato paste
1 1/4 tsp. chili powder
3/4 tsp. leaf oregano, crumbled
1/2 tsp. ground cumin
1/4-1/2 tsp. crushed red pepper flakes
1/4 tsp. salt
1 (15 or 16 oz.) can red kidney beans, drained & rinsed
Grated cheddar cheese

1. Brown beef in several batches in oil in large saucepan over medium high heat, adding oil as needed. As beef browns, remove to plate.

2. Add onion and garlic to pan. Cook 2 minutes, stirring, until lightly colored. Add tomatoes, drained and tomato liquid plus enough cold water to equal 1 1/2 cups, tomato paste, chili powder, oregano, cumin, red pepper flakes and salt. Lower heat; simmer partially covered, 1 hour or until meat is tender. Stir in beans. Simmer 20 minutes.

3. Cool chili slightly. Divide among 6 freezer containers. Seal and freeze.

4. To pack for lunch, thaw 1 container of chili. Heat to boiling in small saucepan. Spoon immediately into wide mouth insulated container that has been heated with boiling water and drained. Cover tightly. Pack grated cheese separately in small covered container. At lunch time, sprinkle cheese over hot chili.