Begin by heating a large skillet over medium-high heat. Add the ground beef, seasoning it with garlic salt. Cook the meat until it’s browned and cooked through, allowing it to cook in its own fat. Once the meat is fully cooked, carefully drain the excess fat from the skillet.

With the beef still in the skillet, add the diced Roma tomatoes and the packet of hot chili seasoning mix. Stir everything together and let it cook for a couple of minutes, allowing the flavors to meld.

Next, add the large can of pinto beans, including the liquid. Stir gently to combine with the beef and tomato mixture. Be careful not to overcook the beans; they only need a few minutes to heat through, as they are already cooked. This step ensures the beans stay intact and don’t become too mushy.

If you prefer a soupier chili, you can add one cup of water at this stage. Stir well and let it heat for another minute or two. Once everything is heated through, your chili is ready to serve! Scoop it into bowls and top with your favorite garnishes, and crumbled queso fresco for a touch of richness.

For the perfect pairing, serve your chili with Milagro chips, also available at Aldi. The crunchiness of the chips complements the hearty, chunky texture of the chili perfectly.