Recipe - Family-Style Chuck Wagon Chili

1 pound Lean ground beef
1 tablespoon Minced garlic
1 cn Whole tomatoes (16 ounce can)
undrained
coarsely chopped
1 cn Kidney beans (16 ounce can)
rinsed and drained
Three fourths cup Picante Sauce
2 teaspoon Chili powder, as desired
as much as 3 teaspoons
2 One half teaspoon Ground cumin
2/3 cup Sliced green onions w/tops
1/4inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini