In a large stockpot, brown the beef, onion, and garlic until the meat is no longer pink and the onions are clear.
Add the tomato paste, salsa verde, beans, and cayenne pepper. Stir well to blend. Simmer 20 to 40 minutes, uncovered. At this point you can package and chill the mixture for freezing, if desired. Thaw and reheat and then continue with the steps.
Meanwhile prepare the potatoes.
Serve potatoes and chili with toppings.
To make a freezer meal kit: Freeze the cooled chili, alongside a package of frozen fries and a small bag of shredded cheese. To serve, thaw and reheat the chili, bake the fries per directions, thaw the cheese to use as a topping.
Nutritional values are approximate and are based on ¼ of the recipe without optional toppings. Refrigerate leftovers promptly and use within 4 days.