1 lb Lean ground beef
1 tb Minced garlic
1 cn Whole tomatoes (16 oz can)
- undrained
- coarsely chopped
1 cn Kidney beans (16 oz can)
- rinsed and drained
3/4 c  Picante Sauce
2 ts Chili powder, as desired
- as much as 3 teaspoons
2 1/2 ts Ground cumin
2/3 c  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 its ready to serve in about half an hour. If you prefer, black beans
or pinto beans may be substituted for kidney beans.