Yield: 4 servings
|1 pounds||Lean ground beef|
|1 tablespoon||Minced garlic|
|1 can||Whole tomatoes (16 oz can) undrained coarsely chopped|
|1 can||Kidney beans (16 oz can) rinsed and drained|
|\N \N||Shredded monterey jack or cheddar cheese|
|\N \N||Hot cooked rice|
|¾ cup||Picante Sauce|
|2 teaspoons||Chili powder, as desired as much as 3 teaspoons|
|2½ teaspoon||Ground cumin|
|⅔ cup||Sliced green onions w/tops 1/4-inch pieces|
|\N \N||Sour cream|
|\N \N||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.