Category: Chili

1 lb Lean ground beef

1 tbsp Minced garlic

1 can Whole tomatoes (16 oz can) undrained coarsely chopped

1 can Kidney beans (16 oz can) rinsed and drained

3/4 cup Picante Sauce

2 tsp Chili powder, as desired as much as 3 teaspoons

2 1/2 tsp Ground cumin

2/3 cup Sliced green onions w/tops 1/4-inch pieces



OPTIONAL TOPPINGS



Shredded monterey jack or cheddar cheese

Hot cooked rice

Sour cream

Chopped cilantro

Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in remaining ingredients except green onions and optional toppings. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally. Ladle chili into bowls; serve with optional toppings and additional picante sauce. Makes 4 servings, about 5 cups chili. A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour. If you prefer, black beans or pinto beans may be substituted for kidney beans.