Taco Ranch Chili

Taco Ranch Chili 1 lb lean ground beef 1/2 cup diced onion 2 cups chicken broth 1 can (11.75 ounce) diced tomatoes with green chilies (Rotel) 1 can (16 ounce) tomato sauce 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 packet Taco Seasoning mix 1 packet Buttermilk Ranch Seasoning mix 1/4 teaspoon chili powder 1/4 teaspoon cumin TOPPINGS: shredded cheese tortilla chips sour cream diced tomatoes sliced green onion In a large skillet, cook the ground beef and onion together until beef is no longer pink. Drain grease. Add beef and onion into a crock pot, and then add in all the other remaining ingredients. Stir together. Cover crock pot with lid. Cook on Low heat for 6 hours, or on High for 3-4 hours. Serve with all your favorite toppings! FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months. To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.